🍅Tomato soup with chickpeas (vegetarian)🍅. Discover Tasty Tomato Bisque Made with Carrots and a Touch of Cream. This vegan chickpea tomato soup was pretty simple to make, and went together very quickly. I started off with cooking some onions and garlic to give the broth some flavor.
This Chickpea Tomato Soup is an easy, hearty soup, loaded with chickpeas and vegetables in every bite.
Stove, slow cooker and Instant Pot directions provided.
The chickpeas thicken the soup and the coconut creates a creamy, velvety texture without adding real cream.
You can have 🍅Tomato soup with chickpeas (vegetarian)🍅 using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of 🍅Tomato soup with chickpeas (vegetarian)🍅
- It's 1 jar of chickpeas.
- It's 2 of tomatoes.
- Prepare 150 ml of tomato frito.
- You need of coriander.
- It's 1 tablespoon of vinagre.
- Prepare 1 pack of tomato vegetable soup mix.
- Prepare 3 tablespoons of flour.
- Prepare of pepper.
- It's of salt.
- You need 1 teaspoon of moroccan spices: ras el hanout (available in supermarket).
- Prepare 1,5 liter of water.
For a lighter soup, you can use light coconut milk or—get this!—the leftover watery milk from the can after you've made coconut cream. Of course no tomato soup would be complete without grilled cheese. Nope, I didn't expect to like this vegan chickpea soup so much but I devoured it! This protein-packed Moroccan Chickpea Soup is healthy, hearty, and very filling!
🍅Tomato soup with chickpeas (vegetarian)🍅 step by step
- Mix the tomatoes, coriander and tomato frito together with a blender. Put this in the pan with the chickpeas. Add the spices and vinagre. Bring slowly to the boil..
- Add the water and let it cook on a low fire for about 15 minutes..
- Mix the tomato vegetable soup mix with the flour and then add a little bit of cold water until you get a slightly thick paste..
- Then add about 400 ml of cold water to the soup/ pan and pour the paste into the pan. Stir the soup on a low fire to mix all the ingredients and let it (slowly don't let it boil) on the cooker for about 10 minutes..
- Enjoy you're soup!.
This soup was inspired by a recipe for tomato-chickpea soup from one of my favorite new vegetarian cookbooks, Herbivoracious. A few weeks ago, I attended a book signing and cooking demonstration by Michael Natkin, author of the cookbook and blog Herbivoracious. The book is FULL of gorgeous vegetarian photos. In a large pot, heat the olive oil over medium heat. This simple potato chickpea and veggie soup comes together very quickly, has an amazing flavor profile from thyme, oregano, fennel seeds and some pepper and cinnamon, and is hearty and pleasing.