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Olivia

Tomato Chickpea Soup

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Tomato chickpea soup made hearty and flavorful with chickpeas and tomatoes. A simple Let’s Veg recipe perfect for everyday comfort cooking.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Soup
Cuisine: Mediterranean
Calories: 89
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 3 cups vegetable broth
  • 1 tsp ground cumin
  • ½ tsp paprika
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley or cilantro chopped (optional)

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $28.07
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02/01/2026 12:03 pm GMT
small soup pot

Cooking Instructions
 

  1. Heat olive oil in a pot over medium heat.
  2. Add onion and cook for 4-5 minutes until soft.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Stir in chickpeas, crushed tomatoes, vegetable broth, cumin, paprika, salt, and pepper.
  5. Bring to a gentle boil, then reduce heat and simmer for 25-30 minutes.
  6. Taste and adjust seasoning.
  7. Garnish with fresh herbs if using and serve warm.

Nutrition

Calories: 89kcalCarbohydrates: 6gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 708mgPotassium: 61mgFiber: 1gSugar: 3gVitamin A: 506IUVitamin C: 3mgCalcium: 14mgIron: 1mg

Notes

Mash some chickpeas for a thicker texture
Add spinach or kale near the end for greens
Keeps well refrigerated for up to 3 days

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