Name: Chickpea Tomato Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 can (14.5 oz) fire-roasted diced tomatoes; 1 medium onion, chopped; 3 garlic cloves, minced; 4 cups low-sodium vegetable broth; 1 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 2 cups fresh spinach

Jump to Recipe

Introduction

Chickpea Tomato Soup is a hearty and flavorful dish that’s perfect for a quick, comforting meal. Packed with spices and fresh spinach, it combines wholesome ingredients in a way that warms you from the inside out.

A white bowl filled with smooth, thick orange soup topped with chickpeas and small green basil leaves scattered on top. A golden spoon is placed inside the bowl, partly submerged in the soup, held by a woman's hand. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 can (14.5 oz) fire-roasted diced tomatoes
1 medium onion, chopped
3 garlic cloves, minced
4 cups low-sodium vegetable broth
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
2 cups fresh spinach

Instructions

Step 1: In a large pot over medium heat, heat olive oil. Add chopped onions and minced garlic; sauté until onions are translucent, about 5 minutes.
Step 2: Stir in ground cumin and smoked paprika; cook for 1 minute to release their flavors.
Step 3: Add the canned diced tomatoes with their juices and stir well to combine.
Step 4: Pour in the vegetable broth and add the chickpeas. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10 minutes.
Step 5: Stir in the fresh spinach and cook until it wilts, about 5 minutes before serving.
Step 6: Serve the soup hot. Optionally, garnish with fresh herbs or a drizzle of olive oil for extra flavor.

Tips & Variations

For a creamier texture, blend half of the soup before adding spinach.
Try adding a pinch of red pepper flakes for some heat.
Use kale instead of spinach for a slightly earthier flavor and more texture.
Serve with crusty bread or a side of cooked grains to make it more filling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warm. If the soup thickens after chilling, add a splash of vegetable broth or water when reheating to reach your desired consistency.

How to Serve

The image shows a white bowl filled with smooth, bright orange soup, topped with round golden-brown roasted chickpeas and small green herb leaves scattered on top. The bowl sits on a white marbled surface, with another similar white bowl partly visible in the background. There is a silver spoon resting nearby. The texture of the soup looks creamy and thick, while the chickpeas add a crunchy contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook dried chickpeas beforehand, which takes longer. Using canned chickpeas is a convenient way to save time without sacrificing flavor.

Is this soup suitable for freezing?

It can be frozen for up to 2 months. Allow the soup to cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge and reheat gently. Note that the spinach may be softer after freezing, but the soup will still taste great.