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Chickpea and tomato soup

  • 2reviews
  • 105saves
  • 20min

  • 33 people made this

About this recipe: 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.


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 (2)


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

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