Tomato Chickpea Soup
Protein-packed Mediterranean tomato soup with chickpeas, cumin, and fresh herbs. Hearty and nutritious.
Nutrition per serving
235 Calories
10g Protein
32g Carbs
7g Fat
9g Fiber
Ingredients
Instructions
- . Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, paprika, and cayenne, cooking 1 minute until fragrant.
- . Pour in crushed tomatoes, chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- . For a thicker soup, use a potato masher to partially mash some chickpeas, or blend 1 cup of soup and stir back in.
- . Remove from heat. Stir in lemon juice and season with salt and pepper.
- . Serve topped with fresh parsley and a drizzle of olive oil.
Recipe Notes
- Mashing some chickpeas thickens the soup naturally without adding cream
- Add lemon juice at the end to preserve its bright flavor
- This soup freezes well for up to 3 months