Double Chickpea and Tomato Soup

You could describe this creamy vegetarian soup as humble, but it’s also flavorful, colorful and healthy without any cream added.

It’s easy to make with pureed canned chickpeas and tomatoes combined with whole chickpeas, diced sun-dried tomatoes and fresh basil. Garnish with basil pesto or grated Parmigiano Reggiano for an added layer of flavor.

See other related recipes in Chickpeas: A Mediterranean Staple.

Yield: 6 cups
Cooking time: 35 minutes
Shelf life: at least one week


3 tablespoons olive oil
3 ounces onion, finely chopped
2 ounces carrot, finely chopped
2 ounces celery, finely chopped
2 large cloves garlic, finely chopped
3 cups canned chickpeas, rinsed and drained, divided
1 (14.5-ounce) can plum tomatoes, undrained
3 cups vegetable stock
½ cup sun-dried tomatoes in olive oil, blotted and finely chopped
1 teaspoon salt or to taste
freshly ground black pepper
3 tablespoons fresh basil leaves, finely chopped
basil pesto or grated Parmigiano Reggiano, to garnish (optional)


  1. In a large pot, heat the oil over medium-high. Add the onion, carrot and celery and saute until limp and lightly colored, 4 to 5 minutes. Stir in the garlic, cook for 30 seconds; add 2 cups of the chickpeas, the plum tomatoes and half of the stock. Cover, decrease the heat and simmer for 15 minutes. Scrape into an electric blender and puree until completely smooth.
  2. Return the soup to the pot, stir in the remaining stock and chickpeas, the sun-dried tomatoes and salt and pepper to taste. Bring to a simmer. Add the basil and taste to adjust the seasonings. If desired, serve with a dollop of pesto or a sprinkle of Parmigiano Reggiano.

Nutritional Data (per cup): Calories: 250; Cholesterol: 0 mg; Sodium: 770 mg; Fat: 9 g; Dietary Fiber: 7 g

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