I’m pretty sure by now you may have probably guessed from my previous posts that I’m obsessed with tomato soups. And when you add chickpeas to it, you’ve pretty much won my heart.
One thing I love about chickpeas (aside from the nutritional benefit) is the fact that it’s very mild in taste. Another thing too that I love about it is the fact that it’s versatile, and can be used in several dishes compared to other legumes.
This one-pot chickpea tomato soup is the best thing to eat with rice, pasta, or even by itself as a side dish.
I love this dish because it’s warm, filling, and super easy to make. I’ve made it for family dinners and for college roommates when we were all sick of takeout, and everyone always asks for the recipe.
It’s also a great reminder that even when you’re really busy, it’s possible to eat well and still make good choices about what you’re putting in your body. It’s not just about healthy eating—it’s also about making time to cook things that will make you feel good as well!
Plus, this recipe is just so darn delicious! It’s got a little kick from the curry and a nice warmth from the thyme and oregano. But even if you don’t like spicy food or herbs, don’t worry—the flavors balance out so well that nobody will know what hit them! Just kidding—they’ll totally know what hit them: deliciousness!
This recipe is so easy to make, and it’s also a great way to use up all the tomatoes in your kitchen.
THE BACKSTORY OF THIS RECIPE
The idea for this blog post all started when I was trying to come up with a way to use up some of the tomatoes in my pantry. I had just gotten home from an outing with my husband, and we had decided that we wanted some soup for dinner. So I went into the kitchen and looked around for inspiration. That’s when I saw an old jar of canned tomatoes that had been sitting on my counter for weeks—I’d forgotten about them!
I thought about making a traditional tomato soup, but then remembered how much I love chickpeas. Why not combine these two things? And so this recipe was born!
For this recipe, I decided to use canned tomato sauce, but if you don’t have tomato sauce, just chop up some tomatoes (any kind will do), throw them into a pot with some vegetable broth and spices, then let it simmer until they’re soft enough to blend up into a creamy soup base with your immersion blender or regular blender (if you prefer). Then add cooked chickpeas, and chopped spinach, and cook until heated through again before serving hot with rice, orzo, or crusty bread! You can also thicken the soup with xanthan gum (which is what I chose to do), but if you don’t want a thicker consistency, then you can skip it altogether. I have been really loving using Xanthan gum over cornstarch lately to thicken my sauces, and I love how easy it is to work with. Plus a little goes a long way.
If you decide to make this one-pot tomato soup recipe, please tag me on Instagram. I would love to see how much you enjoyed this dish.
ONE-POT CHICKPEA TOMATO SOUP
- 16 oz canned chickpeas
- ⅓ cup chopped red onions
- 8 oz canned tomato sauce
- ¼ cup heavy cream
- ⅓ cup vegetable broth
- ⅓ cup chopped spinach
- 2 cloves garlic (minced)
- ⅓ cup sweet corn
- 1 tsp xanthan gum
- ½ tsp thyme
- ½ tsp salt
- ½ tsp ground ginger
- ½ tsp coriander
- ½ tsp black pepper
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp curry
- 1 tbsp brown sugar
- 2 tbsps soy sauce
- 2 tbsps lemon juice
- chopped seaweed (optional)
- Heat up vegetable oil on medium heat and throw in your chopped red onions, and garlic. Fry until onion redness starts to slowly fade off
- Add in your spices (curry, thyme, salt, black pepper, ginger, coriander, lemon juice, cumin, chili powder) and combine
- Add in your tomato sauce, soy sauce, vegetable broth, heavy cream, chickpeas, and chopped spinach. Combine well and allow to cook for 15 minutes.
- Serve with white rice, orzo, or crusty bread, and enjoy!