Tomato Chickpea Soup
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your collection, Tomato Chickpea Soup might be a recipe you should try. This recipe makes 6 servings with 257 calories, 9g of protein, and 7g of fat each. For $1.71 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 316 people were impressed by this recipe. It works best as a soup, and is done in approximately 45 minutes. If you have garlic cloves, sweet paprika, canned tomatoes, and a few other ingredients on hand, you can make it. It will be a hit at your Winter event. It is brought to you by The Faux Martha. Overall, this recipe earns an excellent spoonacular score of 98%. Try tomato chickpea & coconut soup, Spiced Chickpean And Tomato Soup, and Egyptian Chickpean and Tomato Soup for similar recipes.
Servings: 6
Ingredients:
3 bay leaves
1 (15 oz.) can chickpeas, drained
1 (15 oz.) can crushed tomatoes
3 carrots, sliced
2 celery stalks, diced
1/4 tsp. chili powder
1/4 c. flat leaf parsley, chopped (for garnish)
2 garlic cloves, minced
3/4 c. whole grain rice blend**
1 tsp. ground cumin
2 tbsp. olive oil
sea salt and ground pepper, to taste
1 medium sweet onion, diced
2 tsp. sweet paprika
4 roma tomatos, diced*
1 qt. vegetable broth
Equipment:
dutch oven
Cooking instruction summary:
In a 5-quart Dutch oven or large soup pot, heat oil over medium and saute onion and garlic for about 5 minutes. Season with salt and pepper. Add carrots, celery, and tomatoes to dutch oven. Allow to cook for 10 minutes.Add crushed tomatos, bay leaves, paprika, cumin, chili powder, broth, rice, and chickpeas. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until rice is tender, stirring occasionally. (Soup will thicken as it cooks.)Taste and add spices as needed. Discard bay leaves. Garnish with chopped parsley before serving.
Step by step:
1. In a 5-quart Dutch oven or large soup pot, heat oil over medium and saute onion and garlic for about 5 minutes. Season with salt and pepper.
2. Add carrots, celery, and tomatoes to dutch oven. Allow to cook for 10 minutes.
3. Add crushed tomatos, bay leaves, paprika, cumin, chili powder, broth, rice, and chickpeas. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until rice is tender, stirring occasionally. (Soup will thicken as it cooks.)Taste and add spices as needed. Discard bay leaves.
4. Garnish with chopped parsley before serving.
Nutrition Information:
covered percent of daily need
