Hot chickpea soup

Based on 202 ratings

Team

Editors at Kitchen Stories

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
5 g
Fat
2 g
Carb
13 g
  • 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 g cherry tomatoes
    • carrots
    • 3 stalks celery
    • red onions
    • 2 stalks green onions
    • lemon
    • 10 g mint
    • 10 g 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 g 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 g canned tomatoes
    • 1 tsp turmeric
    • 1 tsp cinnamon
    • 1½ 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!