Description
This Chickpea Tomato Soup is a hearty and flavorful vegetarian dish, perfect for a cozy meal. Combining tender chickpeas, crushed tomatoes, and a blend of aromatic spices like cumin and smoked paprika, this soup is simmered to develop rich, comforting flavors. Finished with fresh lemon juice and parsley, it offers a bright and satisfying taste, ideal for serving with crusty bread.
Ingredients
Scale
Soup Base
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth or chicken broth
- 1 large onion, diced
- 3 cloves garlic, minced
Spices and Seasoning
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh lemon juice
Garnish and Serving
- 1/4 cup fresh parsley, chopped
- Extra virgin olive oil for drizzling
- Crusty bread for serving
Instructions
- Build the Flavor Base: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent, turning golden around the edges. Add minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Toast the Spices: Stir in ground cumin, smoked paprika, dried oregano, and red pepper flakes. Cook, stirring constantly for about 30 seconds, until the spices become aromatic and deepen in color, enhancing their flavors.
- Add Tomatoes and Simmer: Pour in the crushed tomatoes, scraping the bottom of the pot to loosen any browned bits. Cook for 3-4 minutes, stirring occasionally, until the tomato mixture darkens and the aroma intensifies.
- Build the Soup: Add the drained chickpeas, vegetable broth, and bay leaf to the pot. Raise the heat to bring the soup to a boil, then reduce to low and let it simmer gently for 15 minutes. Avoid vigorous boiling to keep the chickpeas intact.
- Season and Finish: Remove the bay leaf. Stir in the fresh lemon juice and taste the soup, adjusting salt and black pepper as needed. Mix in half of the chopped parsley just before serving. Drizzle with a little extra virgin olive oil and serve alongside crusty bread.
Notes
- Use vegetable broth to keep the soup vegetarian, or chicken broth for added richness.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder soup.
- For a creamier texture, you can partially blend the soup before adding the lemon juice and parsley.
- Ensure gentle simmering to prevent chickpeas from turning mushy.
- Serve with crusty bread to soak up the flavorful broth.
