Best 5 Chickpea And Tomato Soup Recipes

Indulge in a flavorful and comforting culinary journey with chickpeas and tomatoes as the stars of the show. This classic soup, with its vibrant colors and hearty texture, offers a delightful fusion of flavors that will warm your soul. Dive into the world of chickpea and tomato soup, where simplicity meets taste, and experience the joy of creating this delectable dish from the comfort of your own kitchen. Discover the secret techniques and ingredients that elevate this soup from ordinary to extraordinary, transforming it into a satisfying meal that caters to various dietary preferences. Embark on this culinary adventure, and let your taste buds savor the harmonious blend of chickpeas, tomatoes, and a symphony of spices.

Check out the recipes below so you can choose the best recipe for yourself!

SPICED CHICKPEA AND TOMATO SOUP

Spiced Chickpea and Tomato Soup image

Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 25m

Yield 6 cups

Number Of Ingredients 12

Ingredients

3 garlic cloves, minced
3 dried hot red chiles, chopped, or 1/2 teaspoon red-pepper flakes
1 teaspoon ground coriander
3/4 teaspoon coarse salt
1/8 teaspoon caraway seeds
2 tablespoons extra-virgin olive oil
1 can (15 ounces) chickpeas, drained and rinsed
1 1/2 cups crushed canned tomatoes, with juice
1/2 cup drained jarred roasted red peppers, rinsed
3 1/2 cups homemade or low-sodium store-bought chicken stock
Sour cream, for serving
Parsley sprigs, for garnish

Steps:

Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.
Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.

CHICKPEA AND TOMATO SOUP

Chickpea and Tomato Soup image

Tasty, good-for-you soup with a few variations to try! Either serve as it is, or puree half the solids and return to pot, or puree all the solids. Serve with parmesan. Or -- better yet -- top with garlic croutons scattered with parmesan.

Provided by LIZZIE-LIZZIE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
4 cups water
1 cube chicken bouillon, crumbled
1 tablespoon chopped fresh rosemary
salt and pepper to taste

Steps:

In a large saucepan over medium heat, cook garlic in oil 1 minute. Stir in tomatoes and cook 2 minutes. Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper. Simmer, covered, 10 minutes.

Nutrition Facts : Calories 138.2 calories, Carbohydrate 19.8 g, Cholesterol 0.2 mg, Fat 4.3 g, Fiber 4 g, Protein 4.5 g, SaturatedFat 0.6 g, Sodium 657 mg, Sugar 2.5 g

EGYPTIAN CHICKPEA AND TOMATO SOUP

Egyptian Chickpea and Tomato Soup image

An easy and filling dish. The overall aroma is sweet from the allspice but each bite is a perfect blend of flavors. The original recipe was found on recipes4us.co.uk but I've altered it to suit my tastes. I have also made this soup using leftover, unseasoned rice and sometimes subbing chicken broth for some or all of the water. Thanks to Kumsie, I've deleted an unnecessary step from the directions to help clarify the use of the coriander (cilantro). :)

Provided by Tinkerbell

Categories Beans

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, crushed
3 -4 tablespoons fresh coriander, chopped & divided in half (cilantro)
14 ounces chickpeas, rinsed and drained (garbanzo beans)
12 ounces tomato juice
16 ounces water
2 ounces long grain rice
salt and pepper, to taste
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice

Steps:

Heat the olive oil in a large saucepan. Add garlic and onions, then sauté gently until golden brown.
Add 2 Tablespoons of the coriander (cilantro) and the remaining ingredients. Bring to a boil, while stirring.
Reduce heat to medium/low and simmer for 20-25 minutes or until the rice is tender. Garnish each bowl with the reserved cilantro.

TOMATO AND CHICKPEA SOUP (HASA TAMATA MA' HUMMUS)

Tomato and Chickpea Soup (Hasa Tamata Ma' Hummus) image

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Iraq region.

Provided by Engrossed

Categories Chowders

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 medium onions, chopped
4 garlic cloves, crushed
1/4 cup fresh cilantro, finely chopped
1 -2 teaspoon ground cumin
1/2 teaspoon ground allspice
1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans)
3 cups tomato juice
4 cups water
1/2 cup rice, rinsed
salt and pepper, to taste

Steps:

Melt butter in a saucepan and saute the onions until they begin to brown.
Add garlic, cilantro, cumin, and allspice and saute a few minutes more.
Stir in remaining ingredients and bring to a boil.
Cook over medium heat for about 20 minutes or until the rice is cooked.

Nutrition Facts : Calories 163.3, Fat 3.7, SaturatedFat 1.9, Cholesterol 7.6, Sodium 428.9, Carbohydrate 29.1, Fiber 3.4, Sugar 4.5, Protein 4.6

HERBED TOMATO AND CHICKPEA SOUP

Herbed Tomato and Chickpea Soup image

Make and share this Herbed Tomato and Chickpea Soup recipe from Food.com.

Provided by evelynathens

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup dried garbanzo beans, soaked overnight,cooked until tender (or use 1 can, drained and rinsed)
1/2 teaspoon salt
1/4 cup butter, melted or 1/4 cup olive oil
2 cloves garlic, minced
1 cup finely chopped onion (about 2 medium)
1/2 cup finely chopped carrot (about 1 medium)
1/4 teaspoon pepper
3/4-1 teaspoon crumbled dried basil
1 small whole bay leaf
1 (28 ounce) can plum tomatoes
3 cups chicken broth or 3 cups water
crumbled dried basil

Steps:

Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note: I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture); reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil.

Tips:

To make the soup extra creamy and rich, consider blending a portion of the cooked soup until smooth and then stirring it back into the pot. This adds a velvety texture to the soup.

If you prefer a spicier soup, add a pinch of red pepper flakes or a diced jalapeño pepper.

To add a bit of sweetness, try adding a tablespoon of honey or maple syrup.

If you're using fresh tomatoes, be sure to peel and dice them before adding them to the soup.

For a smoky flavor, roast the tomatoes in the oven before adding them to the soup.

Garnish the soup with fresh herbs, such as basil, cilantro, or parsley, before serving.

Conclusion:

Chickpea and tomato soup is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's easy to make and packed with flavor. With its combination of chickpeas, tomatoes, and spices, this soup is not only satisfying but also a great source of protein, fiber, and vitamins. Whether you prefer a creamy or a chunky texture, this soup can be customized to your liking. So next time you're craving a warm and comforting meal, give this chickpea and tomato soup a try. You won't be disappointed.