Tomato and Chickpea Soup

    20 minutes

    You can either puree this soup and serve it thick and smooth or leave the chopped tomatoes and chickpeas whole for added texture.

    33 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 clove garlic, minced
    • 1 (400g) tin chopped tomatoes
    • 1 (400g) tin chickpeas, drained and rinsed
    • 1 litre water
    • 1 chicken stock cube, crumbled
    • 1 tablespoon chopped fresh rosemary
    • salt and freshly ground black pepper to taste

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

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

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    Reviews in English (28)


    Made it more kid friendly. I was so pleased with this quick find -- very simple and clean kind of recipe. I threw in 1/4 c star pasta to grab my kids' attention. With fresh parmegan or romano, it would be a lovely first course. I will keep this one close by to use again -- delicious. Thanks, Lizzie!  -  29 Sep 2008


    Altered ingredient amounts. I have to say three stars because although I used the basic recipe, I also added my own touches...I like to use less water, maybe 1 1/2 to 2 cups, I also added 28oz can crushed tomatoes instead of the diced, more garlic of course, and this goes really well with couscous, and chicken breast pieces fried separately in garlic...that way you can also make the meat eaters happy, and bump this up to a meal.  -  29 Sep 2008


    Bismillahir Rahman ir Rahim This was pretty good. I reduced the water to half and served over rice. Next time I would throw in some cumin, but this definitely was super-quick.  -  29 Sep 2008