Chickpea Tomato Soup

October 29, 2017
Chickpea Tomato Soup

Yum! This Chickpea Tomato Soup is cheap, easy to make and full of flavour.

Chickpea Tomato Soup

It’s a great budget meal – made with ingredients that most people would already have in the cupboard – a couple of tins of tomato and a tin of chickpeas, some onions, garlic and a few other things! If you’re lucky you might also have the herbs growing in your garden.

Chickpea Tomato Soup

We used our Kajo Veggie Stock to make this. If you feel inclined to make your own stock, check out the recipe here. Otherwise use any vegan stock.

Chickpea Tomato Soup

This has a little kick to it because of the chillies. But if you don’t like spice, then don’t put them in. If you do like spice… you know what to do! 😉

Chickpea Tomato Soup

When you drain the chickpeas – keep the brine! You can make all sorts of awesome things with it – including our Cajun Spiced Tofu, Vegan Fish Fingers, and Coconut Raspberry Slice! Did you know that chickpeas help to control blood sugar levels and can aid weight loss? I didn’t! Read more about the benefits of chickpeas here.

Chickpea Tomato Soup

This Chickpea Tomato Soup would be perfectly yummy to eat cold too! If you make this soup, please let us know, and don’t forget to share this recipe with your family and friends!

Chickpea Tomato Soup
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Chickpea Tomato Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

If you're looking for a cheap, tasty and quick meal - look no further than this Chickpea Tomato Soup! Full of flavour and so easy to make!

Servings: 2 people
Ingredients
  • 1 Tbsp coconut oil
  • 2 small red onions diced
  • 4 cloves garlic roughly chopped
  • 2 fresh tomatoes diced
  • 1 tsp curry powder
  • 1 x 400g chickpeas drained
  • 2 x 400g tins of diced tomatoes
  • 2 cups stock
  • small handful of fresh parsley and thyme
  • Pinch of chilli flakes
Instructions
  1. Heat up coconut oil in a pan and add onions and garlic to it. Cook for around 5 mins or until soft. Add the diced fresh tomatoes, fresh parsley and thyme, chickpeas and curry powder and stir through for a minute or two. Then add the tins of diced tomatoes, stock and chilli flakes and simmer on medium to low heat for around 20 minutes. 

  2. Serve immediately on it's own or with some fresh crusty bread. 

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2 Comments

  • Reply Ian October 29, 2017 at 9:16 pm

    Looks very good and easy too 😀

    • Reply Katie October 30, 2017 at 6:54 am

      Thanks Chef Vegan! It’s definitely a good one! ☺️

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