Chickpea and tomato soup

Monday, November 14, 2016

Today we have for you another vegan recipe - chickpeas and tomato soup. When it's so cold outside, we prefer to eat soups for lunch. They're warming, give you energy for the rest of the day and you don't need lot of time and ingredients to make them.

This recipe is based on chickpeas which will give you protein and calories to your diet, also chickpea is responsible for the thick consistency of the soup. Tomatoes, we used this time, were the bought passata, but you can also use homemade tomato puree. They give a little sourness to the soup and a beautiful intense red color.

And what's important for us these days, we're at university most of the day, this is a really quick recipe - you just add the ingredients to the pot and after 20 minutes - blend and there you go, delicious and nourishing soup is ready!


Prep time
10 min
Cook time
20 min
Total time
30 min 
Servings: 4 
Recipe type: lunch, dinner


  • 2 cans (400g) chickpeas, drained
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp oil
  • 500 ml vegetarian stock
  • 500 ml tomato passata
  • 1 tsp smoked paprika
  • ⅓ tsp chili
  • 1 tsp coriander, ground
  • 1 tsp cumin, ground
  • 1 tsp sugar
To serve:
  • baguette
  • 1 tbsp butter
  • 2 tbsp sesame
  1. Heat oil in the medium size pot, add diced onion and garlic, saute for 2 minutes. Be careful not to burn, it will be bitter.
  2. Add warm vegetarian stock, tomato passata and spices. Bring to boil, add chickpeas and simmer for 20 minutes.
  3. Now slice the baguette. Heat butter on a small skillet and put on baguettes. Keep about 1 minute each side to golden-brown.
  4. When soup is ready, blend until get smooth consistence.
  5. Serve sprinkled with sesame, add the baguettes.

We hope you'll enjoy this recipe! This soup will warm you in those cold days! Please share with us #foodiesisterspl.
Karo & Domi

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