Chickpea & Tomato Soup
A simple, healthy Indian-style chickpea and tomato soup that’s easy to cook, packed with plant protein and fibre — perfect for a light meal or dinner.
Ingredients
Equipment
Method
- Heat oil in a saucepan over medium heat. Add chopped onion and sauté until soft and lightly golden, about 3–4 minutes.
- Add minced garlic, ground cumin and turmeric. Stir for 30–40 seconds until aromatic.
- Add chopped tomatoes (or canned tomatoes with juices) and water (or vegetable broth). Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the cooked or canned chickpeas, salt and pepper. Simmer for another 5 minutes so chickpeas warm through and flavours blend.
- Remove the pot from heat. Use a blender or hand-blender to blend soup until smooth (or blend partially if you like some texture). Then transfer back to pot and warm gently if needed.
- Taste and adjust salt or pepper. Serve hot, garnished with chopped coriander leaves.
Notes
You can add a pinch of red chilli powder or chopped green chilli if you prefer mild heat. For a creamier texture, swirl in a little low-fat yogurt or coconut milk before serving.