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Chickpea and tomato soup

Chickpea and tomato soup

Based on 2 ratings
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"Sometimes you want a bit of bite to your soup. A non-purée version of the chilly day staple. "
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
1 cup
canned chickpea
1
tomato
½
onion
1
celery root
1 tsp
tomato paste
cups
vegetable stock
1 sprig
rosemary
½ tsp
thyme
salt and pepper
olive oil (for frying)
1 tsp
ginger (sliced)
  • Step 1/ 6

    • 1 tomato
    • ½ onion
    • 1 celery root

    Warm a medium-sized stockpot. Chop ingredients - dice onions, tomato and slice garlic, ginger and celery.

  • Step 2/ 6

    • 1 sprig rosemary
    • ½ tsp thyme
    • olive oil (for frying)
    • 1 tsp ginger (sliced)

    Add olive oil, increase the heat to medium and add onion, garlic, ginger, celery and rosemary. Close pot and allow ingredients to cook and soften.

  • Step 3/ 6

    • 1 tsp tomato paste

    Add tomatoes and stir with a rubber spoon. Close for one minute and add a spoon of tomato paste. Stir and close.

  • Step 4/ 6

    • 1 cup canned chickpea
    • cups vegetable stock

    Add canned chickpeas then vegetable stock. Close pot and allow the liquid to thicken to a hearty soup consistency.

  • Step 5/ 6

    • salt and pepper

    Remove herb sticks and add salt and pepper to taste.

  • Step 6/ 6

    Enjoy with warm bread.

  • Enjoy your meal!

    Chickpea and tomato soup

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