Name: Smoky Tomato Chickpea Soup: 5 Reasons to Love This Comforting Dish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 cans Canned Tomatoes (whole peeled for rich flavor); 1 can Chickpeas (canned or cooked from dry); 1 medium Onion (sautéed until soft); 3 cloves Garlic (minced finely); 1 teaspoon Smoked Paprika (for smoky warmth); 4 cups Vegetable Broth (low sodium recommended); 2 tablespoons Olive Oil (for sautéing); 1 teaspoon Ground Cumin (for earthiness); to taste Salt; to taste Black Pepper; 1/4 cup Fresh Parsley or Cilantro (for garnish)

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Smoky Tomato Chickpea Soup is a dish that warms your soul, especially on chilly nights. This easy-to-make vegan recipe combines the richness of tomatoes with hearty chickpeas, creating a satisfying and flavorful meal. With just a handful of ingredients and under 30 minutes of cooking time, this soup is perfect for a busy weeknight dinner or meal prep. Let’s dive into why you need this comforting bowl of goodness in your life!

Why You’ll Love This Smoky Tomato Chickpea Soup

This Smoky Tomato Chickpea Soup is not just a feast for the taste buds; it’s packed with benefits. First, it’s a great source of plant-based protein, making it a perfect choice for those following a vegan diet. Second, the use of smoked paprika adds a unique depth of flavor that elevates this soup beyond your average chickpea soup. Third, it’s a nutritious option that provides essential vitamins and minerals. Fourth, you can make a big batch for meal prep, ensuring you have an easy dinner option throughout the week. Fifth, it’s gluten-free, making it suitable for various dietary needs. Lastly, this soup is incredibly versatile, allowing for various add-ins like greens or spices to suit your taste. Enjoy it warm for a cozy dinner or as a hearty lunch!

Ingredients for Smoky Tomato Chickpea Soup

Gather these items:

2 cans Canned Tomatoes (whole peeled for rich flavor)
1 can Chickpeas (canned or cooked from dry)
1 medium Onion (sautéed until soft)
3 cloves Garlic (minced finely)
1 teaspoon Smoked Paprika (for smoky warmth)
4 cups Vegetable Broth (low sodium recommended)
2 tablespoons Olive Oil (for sautéing)
1 teaspoon Ground Cumin (for earthiness)
to taste Salt
to taste Black Pepper
1/4 cup Fresh Parsley or Cilantro (for garnish)

How to Make Smoky Tomato Chickpea Soup Step-by-Step

Step 1: Warm olive oil in a large pot over medium heat until shimmering, then add onion and garlic. Cook, stirring often, until softened and golden, about 5 minutes.
Step 2: Sprinkle in smoked paprika and cumin, stirring to toast spices for about 30 seconds until fragrant.
Step 3: Pour in canned tomatoes and vegetable broth, scraping brown bits. Bring to a simmer, then stir in chickpeas and reduce heat to maintain a gentle bubble.
Step 4: Let the soup cook, uncovered, for 15–20 minutes until flavors meld and the liquid slightly thickens.
Step 5: For a creamier consistency, blend half the soup in a blender until smooth, then return it to the pot and stir well.
Step 6: Taste and adjust salt and pepper. Ladle into bowls, garnish with parsley or cilantro, and serve hot.

Pro Tips for the Best Smoky Tomato Chickpea Soup

Keep these in mind:

Use whole peeled canned tomatoes for a richer flavor.
Experiment with different spices like cayenne for a spicy tomato chickpea soup variation.
For a more robust flavor, let the soup simmer longer, allowing the ingredients to meld.
Pair with crusty bread for an added texture contrast.

Best Ways to Serve Smoky Tomato Chickpea Soup

This hearty chickpea and tomato soup is best served hot, garnished with fresh parsley or cilantro. It pairs wonderfully with crusty bread, a side salad, or even some grilled vegetables. For a more filling meal, consider adding cooked grains like quinoa or brown rice directly into the soup.

How to Store and Reheat Smoky Tomato Chickpea Soup

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat until warmed through. This smoky tomato chickpea soup for meal prep can also be frozen in individual portions for easy thawing and reheating later.

Frequently Asked Questions About Smoky Tomato Chickpea Soup

What’s the secret to perfect Smoky Tomato Chickpea Soup?

The secret lies in using high-quality canned tomatoes and allowing the spices to toast before adding the broth and chickpeas. This enhances the overall flavor profile, making your soup rich and satisfying.

Can I make Smoky Tomato Chickpea Soup ahead of time?

Absolutely! This soup actually tastes better the next day as the flavors continue to meld. Just store it in the fridge and reheat when you’re ready to enjoy it again.

How do I avoid common mistakes with Smoky Tomato Chickpea Soup?

Avoid overcooking the chickpeas; they should be tender but not mushy. Additionally, make sure to season well with salt and pepper as you go to enhance the flavors.

Variations of Smoky Tomato Chickpea Soup You Can Try

Feel free to mix things up with these variations:

Add spinach or kale for extra nutrients and color.
Incorporate diced carrots and celery for added texture.
For a creamy version, stir in coconut milk or a dollop of vegan sour cream.
Turn it into a smoky chickpea stew by adding more broth and vegetables to thicken.

Smoky Tomato Chickpea Soup: 5 Reasons to Love This Comforting Dish

Author: basmer
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Easy Smoky Tomato Chickpea Soup That Warms Your Soul

Instructions

Warm olive oil in a large pot over medium heat until shimmering, then add onion and garlic. Cook, stirring often, until softened and golden, about 5 minutes.
Sprinkle in smoked paprika and cumin, stirring to toast spices for about 30 seconds until fragrant.
Pour in canned tomatoes and vegetable broth, scraping brown bits. Bring to a simmer, then stir in chickpeas and reduce heat to maintain a gentle bubble.
Let the soup cook, uncovered, for 15–20 minutes until flavors meld and the liquid slightly thickens.
For a creamier consistency, blend half the soup in a blender until smooth, then return it to the pot and stir well.
Taste and adjust salt and pepper. Ladle into bowls, garnish with parsley or cilantro, and serve hot.