Chickpea twist transforms classic tomato soup delight
Tomato soup is arguably the most universally appealing soup. Prepared with vegetable broth, it's ideal for vegetarians, while the classic version contains meat. It's often served with pasta or rice, but sometimes substituting a more nutritious ingredient can provide a refreshing change.
This twist was inspired by a recipe for Moroccan harira, known for its delightful cumin aroma and abundance of legumes. However, the goal isn't to alter the classic tomato soup flavor. You can easily use your preferred recipe and swap the pasta or rice for cooked chickpeas.
You can add chickpeas in 2 ways
The easier method is to incorporate canned or jarred chickpeas into the tomato soup. Since they are ready to eat, there's no need to cook them, but warming them up is recommended for consistency.
The second option is preparing roasted chickpeas. This not only enriches the soup with plant protein and fiber but also adds a delightful crunch. To roast chickpeas, drain them and coat with olive oil and your favorite spices, then roast them in the oven or an air fryer.
Recipe for tomato soup with chickpeas
Below is a recipe for soup with vegetable broth, which you can easily prepare using homemade frozen cubes.
Ingredients:
- 1 onion
- 2-3 cloves of garlic
- 1 tablespoon of olive oil
- 14 oz of canned tomatoes
- approximately 1 quart of vegetable broth
- 2 oz of tomato paste
- salt, pepper to taste
- 14 oz of cooked chickpeas
- a few fresh basil leaves
Instructions:
- Finely chop the onion and garlic, then sauté them in a pot with the olive oil.
- When they become fragrant, add the canned tomatoes and, shortly after, pour in all the vegetable broth.
- Stir in the tomato paste, salt, and pepper, then cook on low heat for about 20 minutes.
- Finally, add the drained chickpeas and heat for another 5 minutes. Serve with fresh basil leaves.
