Vegetable DishesCooking EquipmentMeat DishesFruitsDesserts & SweetsFood IndustrySauces, Condiments, and PreservationBeveragesBaked GoodsBreakfast FoodsGrains DishesDining OutSpices & SeasoningsAppetizers & SnacksSpecial DietsDairy & Eggs

How to Make Creamy Chickpea Tomato Soup

Updated on December 2, 2017
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. My food has less oil and no artificial color.

Creamy Chickpea Tomato Soup

Spicy Chickpea Tomato Creamy 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 hot soup.

Tomatoes are an excellent source of vitamin C, vitamin K, vitamin A, vitamin B 6, biotin, copper, folate, vitamin E, etc. This tangy vegetable gives a sharp taste and color to this yummy soup.

I used garlic, hot red chilies, cumin seeds, carrots, and dried oregano along with tomato-chickpea(garbanzo beans) puree. It is a yummy, thick, and filling starter.

Let me now share the step-by-step recipe for making this creamy chickpea tomato soup.

Cast your vote for Creamy Chickpea Tomato Soup

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Four bowls of soup

Ingredients

  • 1 heaped cup boiled garbanzo beans(chickpeas), soak chickpea in water overnight. Cook them till they are soft.
  • 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 garnishing
  • 1/4 tsp red chili powder, for garnishing
  • 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

Step-By-Step Instructions and Images for Making Creamy Chickpea Tomato Soup

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

Click thumbnail to view full-size
Step one: Keep the ingredients readyStep two: Boil whole tomatoes in water till the skin opens a little.Step three: Remove the skin. 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 till they are soft. Follow the instructions for cooking.Step six: Take cooked chickpeas, carrots, cooked tomatoes, and roasted spices in a mixer or blender.Step seven: Grind adding water to get a smooth puree.Step eight: Transfer it to a sauce pan. Add salt and sugar. Add water to adjust the consistency. Bring the mix to a nice boil. Turn off the stove. Now the soup is ready!Step nine: Pour it equally into 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: Keep the ingredients ready
Step one: Keep the ingredients ready
Step two: Boil whole tomatoes in water till the skin opens a little.
Step two: Boil whole tomatoes in water till the skin opens a little.
Step three: Remove the skin. Roughly chop the flesh.
Step three: Remove the skin. 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 till they are soft. Follow the instructions for cooking.
Step five: Cook chickpeas and carrots till they are soft. Follow the instructions for cooking.
Step six: Take cooked chickpeas, carrots, cooked tomatoes, and roasted spices in a mixer or blender.
Step six: Take cooked chickpeas, carrots, cooked tomatoes, and roasted spices in a mixer or blender.
Step seven: Grind adding water to get a smooth puree.
Step seven: Grind adding water to get a smooth puree.
Step eight: Transfer it to a sauce pan. Add salt and sugar. Add water to adjust the consistency. Bring the mix to a nice boil. Turn off the stove. Now the soup is ready!
Step eight: Transfer it to a sauce pan. Add salt and sugar. Add water to adjust the consistency. Bring the mix to a nice boil. Turn off the stove. Now the soup is ready!
Step nine: Pour it equally into 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: Pour it equally into 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 of Creamy Chickpea Tomato Soup

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.

Comments

Submit a Comment

No comments yet.