This Tomato Chickpea Soup is made using canned tomatoes and chickpeas along with a few other pantry staples and just 3 fresh ingredients. It’s easy to whip up, requires simple ingredients and is budget friendly.
Onions, garlic and celery are sautéed until they are soft, along with some smoky paprika, thyme, salt and pepper. I like the flavour you get from the smoky paprika, but if you only have regular paprika that’ll work as well. Likewise, with the thyme – any dried herb will work. Next, your canned tomatoes, chickpeas, some tomato paste for added flavour and water are added. It simmers till everything is soft and then blended. I use a stick blender – making it a one pot soup and there’s less to clean up afterwards. If you want a chunky soup, only half blend it. Otherwise, blend it until it’s completely smooth.
Pantry Staple Tomato and Chickpea Soup
- 1 tablespoon extra virgin olive oil
- 1 purple onion finely diced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 tablespoon smoky paprika
- 2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can diced tomatoes
- 1 can chickpeas drained and rinsed
- 1 tablespoon tomato paste
- 2 cup water
- Heat up the olive oil in a large pot.
- Add the onions, celery and garlic and sauté on a low heat for 8 minutes.
- Add in the thyme, paprika, salt and pepper and sauté for another 5 minutes until all the ingredients are soft and fragrant.
- Add in the diced tomatoes, chickpeas, tomato paste and water and stir to mix.
- Bring to a boil and then simmer for 15 minutes.
- Remove from stove and blend the soup using either a stick blender or jug blender. For a chunky soup, blend / pulse to allow some chunks to remain. For a smooth soup, blend until it’s fully smooth (a jug blender will give you a smoother soup, while an immersion blender is better for giving you a chunkier one).
- Serve hot with fresh herbs or fresh bread.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.