Herbed Tomato and Chickpea Soup (Printable Version)
Comforting Mediterranean-style soup with tender chickpeas, ripe tomatoes, and aromatic herbs for a nourishing meal.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 3 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 red bell pepper, diced
→ Main
07 - 1 (28-ounce) can diced tomatoes
08 - 1 (15-ounce) can chickpeas, drained and rinsed
09 - 4 cups vegetable broth
10 - 2 tablespoons tomato paste
→ Herbs & Seasonings
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried basil
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon crushed red pepper flakes
18 - 1 bay leaf
→ Finishing
19 - 2 tablespoons fresh parsley, chopped
20 - Juice of 1/2 lemon
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, celery, and red bell pepper. Sauté for 7-8 minutes until softened and fragrant.
02 - Stir in tomato paste and cook for 1 minute to deepen flavor.
03 - Add diced tomatoes with juices, chickpeas, vegetable broth, oregano, thyme, basil, smoked paprika, black pepper, salt, red pepper flakes, and bay leaf. Stir well to incorporate all seasonings.
04 - Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally to prevent sticking.
05 - Remove the bay leaf and discard. Stir in fresh parsley and lemon juice. Taste and adjust salt and pepper as needed.
06 - Ladle hot soup into bowls. Serve with crusty bread if desired.
# Expert Advice:
01 -
- It transforms humble pantry ingredients into something that tastes like it simmered all day
- The depth of flavor belies how quickly it comes together
02 -
- Mashing about a cup of chickpeas against the side of the pot thickens the broth beautifully
- Fresh herbs work wonders but you will need triple the amount
03 -
- Use a potato masher to gently crush some chickpeas right in the pot
- Add the lemon juice at the very end because cooking it makes the flavor disappear