Chickpea Tomato Soup
This chickpea tomato soup is an easy one-pot recipe and a delicious twist on your classic canned tomato soup. Family dinner ready in minutes!
Servings: 4 servings
Calories: 431kcal
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon turmeric
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cumin
- ⅛ teaspoon ginger
- ½ cup finely chopped onion
- 2 cloves garlic minced
- 15 oz chickpeas drained and rinsed
- 10 oz condensed tomato soup
- 14 oz vegetable broth
- ½ cup coconut cream
- Steamed white rice , for serving (optional)
Instructions
- Heat oil in a large pot over medium heat. (I use my 6 quart Dutch oven). Add the turmeric, salt, pepper, cumin, and ginger; cook 30 seconds while stirring.
- Stir in the onion, garlic and chickpeas. Cook over medium heat for 8 minutes, until chickpeas are just softened.
- Pour in the tomato soup, vegetable broth and coconut cream. Stir to combine, while mashing a few of the chickpeas with the back of the spoon. Simmer 7-8 minutes, until soup thickens and is heated through.
- Serve hot as a stand alone soup or over rice.
Nutrition
Calories: 431kcal | Carbohydrates: 46g | Protein: 12g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 820mg | Potassium: 857mg | Fiber: 10g | Sugar: 13g | Vitamin A: 521IU | Vitamin C: 13mg | Calcium: 75mg | Iron: 5mg
