Chickpeas and tomatoes soup

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Chickpeas and tomatoes soup

Production: 4 – Serving
Preparation: 10 Minutes
Cooking: 20 Minutes

If you feel like a tasty and nutritious meal dare to prepare this delicious soup. Easy, very quick to prepare, full of flavor and very economical. After the holiday season this soup will definitely give your body a much needed break while providing all the nutrient of a balanced diet. The protein values ​​of chickpeas and the vitamin rich tomatoes make this soup a perfect choice for a healthy meal.

To add a nice texture we added some chopped tomatoes, green onions and fresh parsley.

Chickpeas and tomatoes soup

Onion (medium) – [1]
Sesame oil – [1 tablespoon]  (15 ml.)
Olive oil – [2 tablespoons]  (30 ml.)
Diced tomatoes  (28 oz. / 796 ml can) – [1]
Chick Peas (28 oz. can / 796 ml.)  – [1]
Vegetable stock – [1 cup]  (250 ml.)
White Sugar – [1 teaspoon]  (5 ml.)
Ground Cumin – [1 teaspoon]  (5 ml.)
Salt & Pepper to taste
Green Onion – [1]
Plum Tomato – [1]
Fresh Parsley – [1/4 cup]  (65 ml.)

1- Peel and mince the onion.
2- In a saucepan, heat the olive oil and sesame oil over medium heat.
3- Cook the onion in hot oil (about 3 minutes).
4- Drain the chickpeas, add to the pot and cook 1 minute.
5- Add the broth, canned tomatoes and sugar.
6- Mix well and simmer for 15 minutes.
7- Add the cumin and simmer for 2 minutes.
8- Set aside 1/4 cup (65ml) of chickpeas and tomatoes (no juice). Puree the rest in a blender (or food processor).
9- Return to pot and add the reserved chickpeas and tomatoes.
10- Adjust the salt and pepper.
11- Cut green onions into small slices.
12- Cut the tomatoes into small cubes.
13- Chop the parsley.
14- Mix sliced ​​green onions, diced tomatoes and chopped parsley. Add a little freshly ground pepper.
15- Ladle soup into bowls and add a generous portion of the oignons/tomatoes/parsley mix on top.