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!

Recipe

Prep time 10 min

Cook time 20 min

Total time 30 min

Ingredients

• 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