Tomato Soup with Chickpeas

    40 minutes

    A delicious thick and hearty peasant soup from Italy, this recipe is easy to make as it uses tinned ingredients. Garnish with parmesan cheese if desired.


    New South Wales, Australia
    3 people made this

    Serves: 4 

    • 1/2 cup (125ml) olive oil
    • 2 cloves garlic, smashed
    • 4 sprigs fresh rosemary
    • 1 (400g) tin diced tomatoes
    • 2 (400g) tins chickpeas
    • 700ml chicken stock
    • salt and pepper to taste
    • 85g tiny pasta, such as ziti

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat up the olive oil in a saucepan and add the garlic. Let sizzle for a few minutes then add the rosemary and tomatoes. Simmer on low for 20 minutes.
    2. Drain one tin of chickpeas and rinse them in a colander. Put in a blender with some of the chicken stock and puree well.
    3. Drain the other tin of chickpeas and rinse. Add the chickpeas and the chickpea puree to the tomatoes and add the remaining chicken stock. Season if necessary.
    4. Cook the pasta, drain and add to the soup. Stir well, remove the rosemary and serve.

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    Lovely. Super simple and super satisfying.  -  22 Mar 2013