Description
A flavorful and simple Tomato Chickpea Soup that’s perfect for any occasion.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 pints cherry tomatoes (about 4 cups)
- 1 medium yellow onion (chopped)
- 3 cloves garlic (grated or minced)
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2 cans chickpeas (15 oz / 400 g each can or 3 cups / 460 g cooked chickpeas – drained and rinsed)
- 2 cups vegetable broth
- ¾ teaspoon salt (or more to taste)
- ½ lemon (zest and juice)
- ½ cup crumbled feta (optional fresh basil leaves and crusty bread for serving)
Instructions
- Heat 2 tablespoons extra virgin olive oil in a large pot over medium-high heat. Add 2 pints cherry tomatoes and cook for 5 minutes, stirring occasionally, until most of the tomatoes have burst and released their juices.
- Reduce the heat to medium. Stir in 1 medium yellow onion (chopped), 3 cloves garlic (grated), and ¼ teaspoon red pepper flakes. Cook for about 5 minutes, stirring often, until the onion is soft and fragrant.
- Stir in 2 cans chickpeas, 2 cups vegetable broth, 1 teaspoon dried oregano, ¾ teaspoon salt, and a few grinds of black pepper. Bring to a gentle simmer and cook for 10 minutes.
- For a creamier soup, mash some of the chickpeas with the back of a spoon.
- Remove the pot from the heat. Stir in the zest and juice of ½ lemon. Taste and add more lemon juice, salt, or pepper if needed.
- Ladle into bowls and top with crumbled feta and a drizzle of extra virgin olive oil. Serve with crusty bread for dipping.
Notes
- Adjust salt and lemon to taste according to preference.
- Fresh basil can enhance the flavor if added just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg