Chickpea Tomato Soup
A nourishing and flavorful soup loaded with hearty chickpeas, tangy fire-roasted tomatoes, aromatic spices, and fresh spinach. Perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings (4 cups total) 1x
- Category: Soup
- Method: Simmer
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 cups fresh spinach
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic. Saute for 5 minutes until onions are translucent and fragrant.
- Sprinkle in cumin and smoked paprika, stirring well. Let spices cook for 1 minute to release their full flavors.
- Pour in fire-roasted diced tomatoes with their juices. Stir everything together to combine.
- Add vegetable broth and drained chickpeas. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Five minutes before serving, stir in fresh spinach until wilted and bright green.
- Transfer to bowls and serve hot. Garnish with fresh herbs or a drizzle of olive oil if desired.
Notes
- Fire-roasted tomatoes add extra smoky flavor that regular tomatoes cannot match. Low-sodium broth allows you to control salt levels.
- Can substitute white beans for chickpeas or use kale instead of spinach. Add a splash of lemon juice before serving to brighten flavors.
- For creamier texture, blend half the soup with an immersion blender before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
Find it online: https://www.benefitiany.com/chickpea-tomato-soup/