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Chickpea and Tomato Soup

Chickpea and Tomato Soup

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    30 m
LIZZIE-LIZZIE

LIZZIE-LIZZIE

Tasty, good-for-you soup with a few variations to try! Either serve as it is, or puree half the solids and return to pot, or puree all the solids. Serve with parmesan. Or -- better yet -- top with garlic croutons scattered with parmesan.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan over medium heat, cook garlic in oil 1 minute. Stir in tomatoes and cook 2 minutes. Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper. Simmer, covered, 10 minutes.
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Reviews

Amber
13

Amber

6/21/2010

I subbed fresh dill for the rosemary. This was quite good. I also simmered for quite awhile to soften everything up :)

FAERIEWYLDCHYLD
11

FAERIEWYLDCHYLD

2/14/2005

I have to say three stars because although I used the basic recipe, I also added my own touches...I like to use less water, maybe 1 1/2 to 2 cups, I also added 28oz can crushed tomatoes instead of the diced, more garlic of course, and this goes really well with couscous, and chicken breast pieces fried separately in garlic...that way you can also make the meat eaters happy, and bump this up to a meal.

Rick
7

Rick

4/5/2010

The soup was great but i decided to tweek it a little. I first sauted the oil, garlic, tomatoes,and chickpeas in a non-stick frying pan for 20 minutes to reduce the juices from the tomatoes. I then placed the tomatoes and chickpeas in the sauce pot and added the remaining ingredients. Finnally I added a little shredded roast chicken and i was in heaven.

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