Hot chickpea soup

Hot chickpea soup

Based on 156 ratings

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
250 g chickpeas (cooked, drained)
400 g canned tomatoes (chopped)
250 g cherry tomatoes
carrots
3 stalks celery
red onions
green onions
lemon
10 g mint
10 g cilantro
500 ml water
1 tsp turmeric
1 tsp cinnamon
1½ tsp harissa chili paste
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large saucepan
  • hand blender

Nutrition per serving

Cal
92
Protein
5g
Fat
2g
Carb
13g

Step 1/5

Halve cherry tomatoes. Cut carrot and celery into bite-sized pieces. Thinly slice onion and green onion. Cut lemon in thirds. Roughly chop mint and cilantro.
  • 250 cherry tomatoes
  • 2 carrots
  • 3 stalks celery
  • 2 red onions
  • 2 stalks green onions
  • 1 lemon
  • 10 mint
  • 10 cilantro
  • cutting board
  • knife

Halve cherry tomatoes. Cut carrot and celery into bite-sized pieces. Thinly slice onion and green onion. Cut lemon in thirds. Roughly chop mint and cilantro.

Step 2/5

In a large saucepan, bring chickpeas and water to a boil and cook for approx. 5 – 10 min.
  • 250 chickpeas
  • 500 ml water
  • large saucepan

In a large saucepan, bring chickpeas and water to a boil and cook for approx. 5 – 10 min.

Step 3/5

Add canned tomatoes, turmeric, cinnamon, and harissa to pan. Juice lemon into pan. Season to taste with salt and pepper.
  • 400 canned tomatoes
  • 1 tsp turmeric
  • 1 tsp cinnamon
  •  tsp harissa chili paste
  • salt
  • pepper

Add canned tomatoes, turmeric, cinnamon, and harissa to pan. Juice lemon into pan. Season to taste with salt and pepper.

Step 4/5

Using a hand blender, briefly puree soup to thicken it slightly.
  • hand blender

Using a hand blender, briefly puree soup to thicken it slightly.

Step 5/5

Add tomatoes, carrots, green onions, red onions, cilantro, mint, and celery to soup. Season to taste with salt and pepper. Allow to simmer for approx. 3 – 5 min. until the vegetables are firm to the bite. Enjoy with a dollop of homemade crème fraîche or some soy yoghurt as a vegan option!
  • salt
  • pepper

Add tomatoes, carrots, green onions, red onions, cilantro, mint, and celery to soup. Season to taste with salt and pepper. Allow to simmer for approx. 3 – 5 min. until the vegetables are firm to the bite. Enjoy with a dollop of homemade crème fraîche or some soy yoghurt as a vegan option!