How to Make Creamy Chickpea Tomato Soup

Updated on March 18, 2019
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. I use minimal oil and no artificial colors.

Creamy chickpea tomato soup
Creamy chickpea tomato soup

Creamy Chickpea Tomato Soup Is a Winter Winner

Chickpeas are packed with nutrients. They are high in protein, iron, dietary fiber, phosphorous, zinc, and more. These tasty legumes blend nicely with the tomato puree and spices in this creamy soup.

Tomatoes are an excellent source of vitamin C, vitamin K, vitamin A, vitamin B6, biotin, copper, folate, vitamin E, and more. This tangy vegetable gives a sharp taste and color to the soup.

Let me now share the step-by-step recipe for making this yummy and filling appetizer.

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Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 4 servings

Ingredients

  • 1 heaped cup boiled garbanzo beans (chickpeas)
  • 1/2 cup carrots, cooked
  • 3 hot red chilies
  • 4 garlic cloves
  • 3 ripe tomatoes
  • 1/2 inch ginger
  • 1 tsp dried oregano flakes, for garnish
  • 1/4 tsp red chili powder, for garnish
  • 1/4 tsp salt or as per taste
  • 1/4 tsp olive oil or butter
  • 1/4 tsp sugar, to balance the sour taste
  • 1/4 tsp cumin seeds

Instructions

  1. Soak garbanzo beans (chickpeas) in water overnight.
  2. Boil whole tomatoes in water until their skins open up a little. Drain the water. Set to cool. Once they are completely cold, remove the skins. Roughly chop the flesh. Set aside.
  3. Take the soaked chickpeas and cook them with some water, chopped carrots, and salt until they are soft. I used pressure cooker for this. It took about 12-15 minutes. Set aside to cool.
  4. Heat olive oil or butter in a small pan. Add ginger, garlic, cumin seeds, and red chilies. Saute them together for 1 minute. Turn off the stove.
  5. In a mixer or blender, combine the roasted spices, chopped tomatoes, cooked chickpeas, and cooked carrots. Make a smooth puree by adding a little water.
  6. Transfer the puree to a saucepan. Add some salt and sugar. This soup should be thick. Adjust the consistency by adding water.
  7. Bring the mixture to a nice boil. Turn off the stove. Your creamy chickpea tomato soup is ready!
  8. Pour it equally into four bowls. Garnish with red chili powder and dried oregano flakes.
  9. Enjoy sipping this nutritious, hot, and spicy soup on a winter day!

Photo Tutorial

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Step one: Prepare the ingredients.Step two: Boil whole tomatoes in water until the skins open a little.Step three: Remove the skins. Roughly chop the flesh.Step four: Saute ginger, cumin seeds, red chilies, and garlic for a minute in olive oil or butter.Step five: Cook chickpeas and carrots until they are soft. Follow the instructions for cooking.Step six: Combine cooked chickpeas, carrots, cooked tomatoes, and roasted spices in a mixer or blender.Step seven: Grind the mixture, adding water to get a smooth puree.Step eight: Transfer the puree to a saucepan. Add salt and sugar. Add water to adjust the consistency. Bring the mixture to a nice boil. Turn off the stove. Now the soup is ready!Step nine: Divide between four bowls. Garnish with red chili powder and dried oregano flakes. Enjoy sipping this hot, spicy, and creamy soup on a winter day!
Step one: Prepare the ingredients.
Step one: Prepare the ingredients.
Step two: Boil whole tomatoes in water until the skins open a little.
Step two: Boil whole tomatoes in water until the skins open a little.
Step three: Remove the skins. Roughly chop the flesh.
Step three: Remove the skins. Roughly chop the flesh.
Step four: Saute ginger, cumin seeds, red chilies, and garlic for a minute in olive oil or butter.
Step four: Saute ginger, cumin seeds, red chilies, and garlic for a minute in olive oil or butter.
Step five: Cook chickpeas and carrots until they are soft. Follow the instructions for cooking.
Step five: Cook chickpeas and carrots until they are soft. Follow the instructions for cooking.
Step six: Combine cooked chickpeas, carrots, cooked tomatoes, and roasted spices in a mixer or blender.
Step six: Combine cooked chickpeas, carrots, cooked tomatoes, and roasted spices in a mixer or blender.
Step seven: Grind the mixture, adding water to get a smooth puree.
Step seven: Grind the mixture, adding water to get a smooth puree.
Step eight: Transfer the puree to a saucepan. Add salt and sugar. Add water to adjust the consistency. Bring the mixture to a nice boil. Turn off the stove. Now the soup is ready!
Step eight: Transfer the puree to a saucepan. Add salt and sugar. Add water to adjust the consistency. Bring the mixture to a nice boil. Turn off the stove. Now the soup is ready!
Step nine: Divide between four bowls. Garnish with red chili powder and dried oregano flakes. Enjoy sipping this hot, spicy, and creamy soup on a winter day!
Step nine: Divide between four bowls. Garnish with red chili powder and dried oregano flakes. Enjoy sipping this hot, spicy, and creamy soup on a winter day!

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 182
Calories from Fat36
% Daily Value *
Fat 4 g6%
Saturated fat 0 g
Carbohydrates 20 g7%
Sugar 0 g
Fiber 6 g24%
Protein 6 g12%
Cholesterol 0 mg
Sodium 82 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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