Chickpea and tomato soup

Too few ratings

“Sometimes you want a bit of bite to your soup. A non-purée version of the chilly day staple. ”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

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

    • tomato
    • ½ onion
    • 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
    • 1½ 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.