Chickpea and Tomato Soup

Chickpeas are one of the oldest cultivated crops and have been a staple food in the Middle East for thousands of years.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Chickpea and Tomato Soup

Cooking Method: Simmering Cuisine: Mediterranean, Middle Eastern Courses: Lunch, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 can Chickpeas
• 1 can Tomatoes
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh cilantro
• 2 tablespoon Lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and cook until onion is translucent.
2. Add cumin, paprika, salt, and black pepper to the pot, and stir for a minute.
3. Pour in the vegetable broth, canned chickpeas, and canned tomatoes (with their juice). Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove from heat and let the soup rest for 5 minutes.
5. Use an immersion blender or a regular blender to puree the soup until smooth.
6. Return the soup to the pot and reheat if necessary.
7. Stir in fresh cilantro and lemon juice.
8. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 8g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.