Easy Tomato And Chickpea Soup Recipes

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SIMPLE CHICKPEA SOUP



Simple Chickpea Soup image

This recipe came to The Times in 2013, when the food writers Michael Pollan and Michael Moss were prompted to make "a tasty, reasonably healthy lunch" using ingredients available at most grocery stores. "No farmers' market produce, no grass-fed beef or artisanal anything," the prompt stated.a They came up with a few simple dishes: pizza, a salad of sliced avocados and oranges, and this simple but flavorful soup, which Mr. Pollan regularly made for his family and relies on canned garbanzos.

Provided by Emily Weinstein

Categories     dinner, one pot, appetizer

Time 1h15m

Yield About 6 servings

Number Of Ingredients 7

1 large yellow onion, finely diced
3 tablespoons olive oil, more for serving
1 clove garlic, slivered
2 (15 1/2-ounce) cans chickpeas
Juice of 1/2 lemon, more to taste
Salt and pepper
Parmesan, optional

Steps:

  • In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.
  • Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch.
  • Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 7 grams

CHICKPEA TOMATO SOUP WITH ROSEMARY (INSTANT POT, SLOW COOKER AND STOVE TOP)



Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top) image

This Chickpea Tomato Soup is an easy, hearty soup, loaded with chickpeas and vegetables in every bite.

Provided by Gina

Categories     Lunch     Soup

Time 45m

Number Of Ingredients 14

1 tsp olive oil
1/2 cup chopped onion
1/2 cup diced carrots
1/2 cup diced celery
2 garlic cloves (minced)
2 15 oz cans chickpeas, rinsed and drained
1 28 oz can crushed tomatoes
3 cups reduced sodium chicken broth (or vegetable broth for vegetarians)
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
fresh black pepper (to taste)
2 cups fresh baby spinach
1/4 cup shredded parmesan cheese (plus extra optional for garnish)

Steps:

  • Heat oil in a large nonstick skillet over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Transfer to the crock pot along with the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, bay leaves and basil, cover and cook on low for 6 hours.
  • When done add the spinach. Remove bay leaves, rosemary sprig and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired.
  • Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Add the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, basil and bay leaves, cover and cook on low 30 minutes. Add the spinach, cover and simmer until wilted, about 2 minutes.
  • Remove the bay leaves, rosemary sprig, and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired.
  • Follow same recipe as above except cook 15 minutes high pressure, natural release.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 215 kcal, Carbohydrate 36 g, Protein 9 g, Fat 3 g, SaturatedFat 0.5 g, Cholesterol 2.5 mg, Sodium 387 mg, Fiber 6 g, Sugar 6 g

MOROCCAN CHICKPEA SOUP



Moroccan chickpea soup image

Try something different for vegetarians with Moroccan chickpea soup

Provided by Good Food team

Categories     Dinner, Lunch, Starter, Supper

Time 25m

Number Of Ingredients 10

1 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped plum tomatoes with garlic
400g can chickpeas, rinsed and drained
100g frozen broad beans
zest and juice ½ lemon
large handful coriander or parsley and flatbread, to serve

Steps:

  • Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
  • Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Nutrition Facts : Calories 148 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.07 milligram of sodium

CHICKPEA AND TOMATO SOUP



Chickpea and Tomato Soup image

Tasty, good-for-you soup with a few variations to try! Either serve as it is, or puree half the solids and return to pot, or puree all the solids. Serve with parmesan. Or -- better yet -- top with garlic croutons scattered with parmesan.

Provided by LIZZIE-LIZZIE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
4 cups water
1 cube chicken bouillon, crumbled
1 tablespoon chopped fresh rosemary
salt and pepper to taste

Steps:

  • In a large saucepan over medium heat, cook garlic in oil 1 minute. Stir in tomatoes and cook 2 minutes. Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper. Simmer, covered, 10 minutes.

Nutrition Facts : Calories 138.2 calories, Carbohydrate 19.8 g, Cholesterol 0.2 mg, Fat 4.3 g, Fiber 4 g, Protein 4.5 g, SaturatedFat 0.6 g, Sodium 657 mg, Sugar 2.5 g

EASY CHEESY TOMATO POTATO CHICKPEA SOUP!



Easy Cheesy Tomato Potato Chickpea Soup! image

Began as a simple homemade potato soup, but after opening the cupboard and the fridge, a new heartier soup was born!

Provided by KerfuffleUponWincle

Categories     Potato

Time 27m

Yield 10 , 10 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 medium white onion (chopped)
14 ounces chicken broth
6 medium russet potatoes (peeled, medium-large size dice)
1/2 teaspoon salt
1/8 teaspoon black pepper (scant, coarse ground)
2 bay leaves
2 pinches fennel seeds (optional)
14 1/2 ounces stewed tomatoes (broken up)
15 ounces canned chick-peas (rinsed and drained)
12 ounces evaporated milk
2 cups sharp cheddar cheese (shredded)

Steps:

  • Saute onion in olive oil.
  • Add chicken broth, diced potatoes, salt, pepper, bay leaves, and fennel seed.
  • Boil gently about 15 minutes until potatoes are tender, but not falling apart.
  • Add tomatoes and chickpeas; bring back up to a simmer for about 5 minutes.
  • Add evaporated milk and cheese; stir over lowest heat just until cheese melts ~ do not overheat or mixture will curdle!
  • Remove bay leaves before serving.
  • Serves 8-10.

Nutrition Facts : Calories 325.7, Fat 12.4, SaturatedFat 6.7, Cholesterol 33.6, Sodium 672.3, Carbohydrate 40.7, Fiber 5.5, Sugar 3.7, Protein 14.2

EASY HEALTHY CHICKPEA RECIPES



Easy Healthy Chickpea Recipes image

Easy healthy chickpea recipes! We've got vegan chickpea dinner recipes that you can make in one pan, healthy chickpea salads, a comforting chickpea soup and even a vegan chickpea dessert. So grab a can of garbanzo beans and try some of these vegetarian recipes!

Provided by Beauty Bites

Categories     Dinner

Time 20m

Number Of Ingredients 13

2 cups canned chickpeas, rinsed and drained
Bunch basil
Bunch parsley
1 cup spinach
1 egg
1 carrot, grated
½ onion, chopped
2 garlic cloves, minced
1/3 tsp salt or to taste
1 tbsp paprika
1 tsp cumin
1 tsp black pepper
oil for frying

Steps:

  • Mash chickpeas in a bowl and chop all other vegetables and small. Add all ingredients to the bowl, except the oil and mix until combined.
  • Form patties and fry in a non-stick pan on both sides at medium-high until golden-brown.
  • Take out and serve with a salad and hummus or this garlicky avocado sauce.

Nutrition Facts : Calories 65 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 151 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

EASY CHICKPEA AND KALE TUSCAN-STYLE SOUP



Easy Chickpea and Kale Tuscan-Style Soup image

Provided by Alex

Number Of Ingredients 16

2 tbsp extra virgin olive oil
1 cup carrot, diced (or 1 large carrot)
1 cup celery, diced (or 2 stalks)
1 cup onion, finely diced (or 1 medium onion)
4 cloves garlic, minced
1 tsp. kosher salt (or more to taste)
1/2 tsp black pepper (or more to taste)
1/2 tsp crushed red pepper flakes ((optional))
4 cups low sodium chicken broth ((or vegetable broth))
1 bayleaf
1 sprig fresh rosemary (or 1/2 tsp dried)
4 sprigs thyme (or 1 tsp dried)
1 [14.5 ounce] can diced tomatoes (undrained)
2 [15 ounce] cans garbanzo beans (or chickpeas) (drained and rinsed)
1 bunch Lacinato Kale (ribs removed and loosely chopped)
2 tbsp fresh lemon juice (or 1 lemon)

Steps:

  • Heat oil in a pot or dutch oven over medium heat. When hot, add the onions, carrots, celery, garlic, salt, pepper, and crushed red pepper. Cook, stirring often, until tender, about 7 minutes.
  • Add in the broth, rosemary, thyme, bayleaf, tomatoes, and chickpeas. Stir to combine and increase heat to bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 15 minutes.
  • After 15 minutes of cooking, add the kale and stir to combine. Cover and continue cooking until the beans are very tender and the kale has wilted, 10 to 15 more minutes.
  • Remove the bayleaf, and the thyme and rosemary stems (if using fresh). Using an immersion blender, partially blend the soup leaving plenty of beans and veggies for texture. (Alternatively, transfer about 1.5 cups of the soup to a food processor or blender and blend until smooth. Return to the soup and stir to combine).
  • Stir in the lemon. Taste the soup and add salt and pepper, if needed. Serve and enjoy!

TOMATO & CHICKPEA SOUP



Tomato & Chickpea Soup image

This tomato soup is healthy yet filling due to the chickpeas and pasta.

Provided by janerollinson

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oil and cook the garlic, onion and rosemary gently for 5 mins until softened.
  • Add the tomatoes, stock and chickpeas. Bring to the boil and simmer for 10 mins. Add the pasta when needed (check the pack for cooking times).
  • Season with salt and pepper, and drizzle with olive oil to serve.

EASY TOMATO AND CHICKPEA SOUP



Easy Tomato and Chickpea Soup image

Suitable for Stages 1, 2 and 3 of the Candida cleanse diet.

Provided by Mikie Michelle

Categories     Vegetable Soup

Time 20m

Number Of Ingredients 6

3 tomatoes
half an onion
1 can(s) chickpeas
1 tsp apple cider vinegar
garnish with basil (optional)
salt to taste

Steps:

  • 1. Steam the onion, then add the tomatoes (or boil in a little water if you don't have a steamer). Add tomatoes, onion, can of chickpeas, Apple Cider Vinegar, and salt to the blender, blend well and serve.

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