Description
This rich, cozy, and nourishing Chickpea Tomato Soup is a plant-based bowl of comfort perfect for fall and winter nights. Chickpeas bring protein-packed heartiness, while tomatoes add a tangy-sweet base that simmers into a warm, flavorful broth. A touch of herbs and spices balances everything, creating a rustic meal that’s both wholesome and budget-friendly. Whether served with crusty bread or as a light lunch, this one-pot recipe is quick, filling, and naturally vegan and gluten-free.
Ingredients
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2 cans (15 oz) chickpeas, drained and rinsed
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1 can (28 oz) crushed tomatoes
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1 onion, diced
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3 garlic cloves, minced
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2 carrots, diced
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4 cups vegetable broth
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2 tbsp olive oil
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1 tsp smoked paprika
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1 tsp cumin
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1 tsp dried oregano
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Salt and pepper, to taste
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Fresh parsley or basil, for garnish
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, carrots, and garlic; sauté until soft.
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Stir in smoked paprika, cumin, and oregano; cook 1 minute until fragrant.
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Add chickpeas, crushed tomatoes, and vegetable broth. Bring to a boil.
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Reduce heat and simmer for 20 minutes, stirring occasionally.
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Adjust seasoning with salt and pepper.
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Serve warm, garnished with parsley or basil, alongside crusty bread.
Notes
For a creamy version, blend half the soup before serving.
Add red pepper flakes for a spicy kick.
Use fresh tomatoes when in season for a brighter flavor.