Chickpeas Tomato Soup

Why you'll love it?

1. Ready in under 30 minutes
2. One pot soup
3. Thick and creamy
4. No cream
5. Healthy, vegan, gluten-free and dairy-free
6. Mega flavorful from Indian curry spices
7. Wholesome, nutritious and satifying

1. Oil - Just a tablespoon of cooking oil to saute onion and garlic. Use olive, avocado or vegetable oil.
2. Chickpeas - Like all canned chickpeas recipes, I use canned garbanzo beans to keep things simple. If you want to use dried chickpeas, you need to pre-cook before adding into the soup.
3. Tomatoes - There is no need to chop fresh tomatoes, just open a can of whole peeled tomatoes, like in the instant pot tomato soup.
4. Coconut milk - Half a cup of canned coconut milk. Looking for more ways to use remaining coconut milk? Try this chickpea and spinach curry.
5. Spices - I use basic Indian curry spices like ground coriander, cayenne pepper and black pepper.

Variations

Feel free to customize the recipe by adding a variety of different ingredients to suit your taste and make it uniquely yours.

• Spinach - Stir in fresh baby spinach after blending, like in creamy shrimp soup recipe.
• Not a fan of curried soup? Switch up the spices and use Mexican spices, Italian seasoning or cajun seasoning.
• Mediterranean - Opt for a Mediterranean twist by leaving out the Indian spices and using this chickpea soup recipe as a guide.
• Heavy cream - Use heavy cream instead of coconut milk.

Step 1 - Heat olive oil in a large sauce pan, over medium heat. Saute chopped onion and garlic for 2-3 minutes or until they begin to get translucent.

Step 2 - Add coriander powder and cayenne pepper powder and stir for about 10 seconds. Add chickpeas, whole peeled tomatoes along with juices, water, coconut milk, salt, sugar and black pepper.

Step 3 - Bring to a gentle boil, cover with lid, reduce heat to low and cook for about 13 minutes. Remove pan off heat and blend until a creamy consistency using an immersion blender.

Tip: Alternatively, let chickpea soup cool for 5 to 10 minutes, transfer contents into a Vitamix and blend until creamy.

How to serve?

Like the Thai carrot soup, this chickpeas tomato soup is hearty enough to be served as a stand-alone meal along with a grilled cheese sandwich!

Elevate your dish with customizable toppings for a special touch! Our favorite, as showcased in the photos, involves topping with crispy roasted air fryer chickpeas for a delightful crunch.

Finish the chickpea soup with a drizzle of extra coconut milk, along with a sprinkle of chopped cilantro, parsley, toasted croutons, or sliced jalapeños.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in microwave until at a low setting.
• Freezer - Let the chickpeas tomato soup cool down to room temperature, then transfer to an airtight container or freezer safe zip lock bag and freeze for up to 2 months. To defrost, let it thaw on the countertop or refrigerator.

Recipe tips

• Cool for 5 minutes before blending - Make sure to remove pan from heat and let the chickpeas tomato soup cool down for about 5 minutes before blending.
• Best blenders to use -A high-quality immersion blender makes cleanup a breeze, while a powerful blender like Vitamix produces exceptional results. However, it's important to take precautions when blending hot liquids to ensure safety.