Description
This cozy soup mixes chickpeas and tomatoes in a tasty broth. It’s perfect for busy nights when you want something warm, filling, and really good for you.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 28 ounces crushed tomatoes, canned
- 2 cans chickpeas (15 ounces each), drained and rinsed
- 4 cups vegetable broth
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat for 2 minutes until it shimmers.
- Add diced onion and cook for 5 minutes until soft, and you can see through it.
- Stir in minced garlic, cumin, and paprika, cooking for 1 minute until it smells great.
- Pour in crushed tomatoes and drained chickpeas, stirring everything together really well.
- Add vegetable broth, bring to boil, then lower the heat and simmer covered for 20 minutes.
- Use an immersion blender to blend some of the soup, but leave some chickpeas whole.
- Season with salt and pepper, then stir in fresh lemon juice right before you serve it.
- Ladle into bowls and sprinkle fresh chopped parsley on top for color and fresh taste.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 3g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg