Chickpea & Tomato Soup
Very easy soup with a delicious flavour, packed full of protein and ideal as a quick meal when you're short of time.
Course:
Main Course, Side Dish, starter
Keyword:
chickpeas, soup
Gather
- 4 tablespoons tomato puree
- 1 litre boiling water
- 2 tins chickpeas (1 drained, 1 not) keep the aquafaba for something else)
- 1 teaspoon paprika
- 1/2 teaspoon garlic granules
- Salt to taste
- Black pepper to taste
Prepare
-
Heat a large pan on high heat and add the tomato puree. Stir for 30 seconds to start releasing the flavour, then carefully add a splash of the water. Stir for another 30 seconds then gradually add all of the water.
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Add in the chickpeas (and the liquid from one can). Reduce the heat slightly, stir and cover for 15 minutes.
-
Sprinkle in the paprika, garlic, salt and pepper, cover, lower the heat and simmer for a further 15 minutes. Check for seasoning and thickness (continue cooking if you want a thicker soup).
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Serve and enjoy!
Tips & Storage
- You can change the chickpeas for kidney beans, butter beans or haricot beans, or a mixture of them all.
- If you like spice, add a teaspoon of crushed chilli or try adding a whole fresh chilli to the pan and remove it afterwards.
- Add some chopped skinned fresh tomatoes (ideal if you have lots growing)! at the same time as the beans.
- Try with thinly sliced fresh green beans (also great if you've lots growing) or with chopped okra.
- Brown a roughly chopped onion before starting the recipe (add the tomato puree to the onion) for extra flavour.
- Vary the amount of water for a thicker/thinner soup.
- Serve with chunks of crusty bread for a more substantial meal.
- Use as a starter or serve alongside a main dish.
- This soup is great spooned over grains (brown rice, couscous, bulghur) with a helping of salad for a more substantial meal.
- Store refrigerated for up to three days (the flavours will intensify and the soup will thicken slightly on storing).
- Can be frozen (allow space for expansion your container) for up to three months.
