Hot chickpea soup

Hot chickpea soup

Based on 257 ratings
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Team

Team

Editorial Team at Kitchen Stories

Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

6Servings
MetricImperial
250 g
chickpeas (cooked, drained)
400 g
canned tomatoes (chopped)
250 g
cherry tomatoes
2
carrots
3 stalks
celery
2
red onions
2
green onions
1
lemon
10 g
mint
10 g
cilantro
500 ml
water
1 tsp
turmeric
1 tsp
cinnamon
tsp
harissa chili paste
salt
pepper

Utensils

cutting board, knife, large saucepan, hand blender

Nutrition per serving

Cal92
Fat2 g
Protein5 g
Carb13 g
  • Step 1/5

    Halve cherry tomatoes. Cut carrot and celery into bite-sized pieces. Thinly slice onion and green onion. Cut lemon in thirds. Roughly chop mint and cilantro.
    • 250 g cherry tomatoes
    • 2 carrots
    • 3 stalks celery
    • 2 red onions
    • 2 stalks green onions
    • 1 lemon
    • 10 g mint
    • 10 g cilantro
    • cutting board
    • knife

    Halve cherry tomatoes. Cut carrot and celery into bite-sized pieces. Thinly slice onion and green onion. Cut lemon in thirds. Roughly chop mint and cilantro.

  • Step 2/5

    In a large saucepan, bring chickpeas and water to a boil and cook for approx. 5 – 10 min.
    • 250 g chickpeas
    • 500 ml water
    • large saucepan

    In a large saucepan, bring chickpeas and water to a boil and cook for approx. 5 – 10 min.

  • Step 3/5

    Add canned tomatoes, turmeric, cinnamon, and harissa to pan. Juice lemon into pan. Season to taste with salt and pepper.
    • 400 g canned tomatoes
    • 1 tsp turmeric
    • 1 tsp cinnamon
    • tsp harissa chili paste
    • salt
    • pepper

    Add canned tomatoes, turmeric, cinnamon, and harissa to pan. Juice lemon into pan. Season to taste with salt and pepper.

  • Step 4/5

    Using a hand blender, briefly puree soup to thicken it slightly.
    • hand blender

    Using a hand blender, briefly puree soup to thicken it slightly.

  • Step 5/5

    Add tomatoes, carrots, green onions, red onions, cilantro, mint, and celery to soup. Season to taste with salt and pepper. Allow to simmer for approx. 3 – 5 min. until the vegetables are firm to the bite. Enjoy with a dollop of homemade crème fraîche or some soy yoghurt as a vegan option!
    • salt
    • pepper

    Add tomatoes, carrots, green onions, red onions, cilantro, mint, and celery to soup. Season to taste with salt and pepper. Allow to simmer for approx. 3 – 5 min. until the vegetables are firm to the bite. Enjoy with a dollop of homemade crème fraîche or some soy yoghurt as a vegan option!

  • Enjoy your meal!

    Hot chickpea soup

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