Chickpea and tomato soup

    20 min

    Serve this quick and easy soup as it is, or purée half and return to pot for a smoother consistency. Serve topped with freshly grated parmesan.

    67 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 clove garlic, minced
    • 1 (400g) tin chopped tomatoes
    • 1 (400g) tin chickpeas, drained and rinsed
    • 1L (1 3/4 pints) water
    • 1 chicken stock cube, crumbled
    • 1 tablespoon chopped fresh rosemary
    • salt and freshly ground black pepper to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

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


    Make it vegan by using a vegetable stock cube instead.

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    Reviews & ratings
    Average global rating:

    Reviews in English (28)


    Altered ingredient amounts. I added 1 medium onion and 1 teaspoon of smoked paprika  -  15 Mar 2009


    Delicious recipe! Used basil instead of rosemary. Added some heavy cream. Blended everything with my immersion blender. Topped with a garnish of celery leaves. Fantastic! Thank you LIZZIE-LIZZIE for posting!  -  23 Oct 2013


    I subbed fresh dill for the rosemary. This was quite good. I also simmered for quite awhile to soften everything up  -  19 Jun 2010  (Review from Allrecipes US | Canada)