Easy Chickpea Tomato Soup

5 from 14 votes

This simple, quick, and easy recipe for homemade chickpea tomato soup is rich and delicious. And this chickpea tomato soup recipe s ready in under 20 minutes in one pan.

Prep Time5

Cook Time15

Course: Soups

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 57kcal

Author: Kathy Carmichael

Ingredients

2 15 ounce cans chickpeas, drained and rinsed.
2 15 ounce Cans fire-roasted tomatoes
1 cup White onion, diced
2 cloves garlic, minced
1 inch fresh ginger, grated
2 teaspoons Turmeric
½ teaspoon Cumin
¼ teaspon Red pepper flakes (optional)
1 teaspoon Salt
1 teaspoon Pepper
3 cups Vegetable broth
1 cup Lite coconut milk or unsweetened, unflavored plant milk + 2 teaspoons of coconut extract
2 Tablespoons Oat flour or flour of choice
6 cups Raw spinch
2 Limes, juiced

Instructions

In a large soup pot or Dutch oven, saute onions, garlic, ginger, cumin, salt, pepper, and red pepper flakes until onions are translucent.
If the onion mixture sticks to the bottom of the pot, add a little water or vegetable broth and stir to release the stuck pieces.
Place both cans of fire-roasted tomatoes into a blender and blend slightly. Do not over blend; the mixture should be chunky.
Add the chickpeas, vegetable broth and slightly blended tomatoes into the pot.
Bring to a boil.
In the same blender, add the coconut milk (or plant milk and coconut extract mixture) and flour and blend until smooth.
Pour the creamy mixture into the soup pot.
Stir; the soup will thicken as it heats. Reduce heat to simmer.
Add raw spinach. It will wilt immediately when combined into the hot soup.
Stir in the lime juice.
Serve with parsley as a garnish.

Video

Notes

Plant milk is combined with coconut extract instead of coconut milk for a lower-fat option. I suggest oat milk because it is thick and creamy.
Add the fresh grated ginger and seasonings when sauteeing the onion for maximum flavor.
If using dried chickpeas, make sure to soak and cook them before adding them to the chickpea tomato soup recipe. This recipe uses canned chickpeas that are rinsed and drained before adding to the soup.
I used a vegetable chopper to save time when cooking.
Chickpea tomato soup will stay fresh in the refrigerator for up to 5 days.
To freeze the soup, I recommend using Super Cubes. The soup will stay fresh and frozen for up to 3 months.
To reheat the frozen soup, allow the soup to thaw completely before reheating in a pan on the stove or in the microwave.

Nutrition