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Tomato–Chickpea Soup

Serves 4 Soup vegan, Soups

Tomato–Chickpea Soup

Tomato–Chickpea Soup finds its roots in the everyday kitchens of the Mediterranean, where the pantry is stocked with staples like olive oil and lemons. This dish captures the essence of Mediterranean cooking, bringing together the garden's bounty and the sea's whispers in a harmonious blend. It's a staple for any day of the week, crafted with the simplicity and warmth that define home-cooked meals in the region.

Each spoonful offers a comforting embrace of tender chickpeas and ripe tomatoes, enriched by the depth of paprika and the freshness of parsley. The soup's texture is both hearty and smooth, with olive oil providing a luscious finish. It's a dish that speaks to the generosity of a Mediterranean table, inviting all who gather to savor its bright and honest flavors.

Ingredients

  • 400 gchickpeas
  • 800 gtomatoes
  • 1onion
  • 3 clovesgarlic
  • 60 mlextra virgin olive oil
  • 1 tsppaprika
  • handfulparsley
  • to tastefine sea salt

Method

  1. Begin by finely chopping 1 onion and mincing 3 cloves of garlic. In a large pot, heat 60 ml of extra virgin olive oil over medium heat. Once the oil shimmers, add the onion and cook until it becomes translucent and soft, about 5 minutes. Stir in the minced garlic and 1 tsp of paprika, cooking for another minute until the garlic is fragrant and the paprika releases its aroma.
  2. Dice 800 g of tomatoes and add them to the pot. Stir well to combine with the onion and garlic mixture. Allow the tomatoes to cook down, stirring occasionally, until they start to break down and form a sauce-like consistency. This should take about 10 minutes, and you'll notice the tomatoes releasing their juices and deepening in color.
  3. Drain and rinse 400 g of chickpeas, then add them to the pot. Stir to coat the chickpeas in the tomato mixture. Let the chickpeas absorb the flavors for a few minutes, stirring occasionally to ensure they are evenly heated.
  4. Pour in enough water to cover the chickpeas and tomatoes by about an inch. Bring the mixture to a gentle simmer over medium heat. Allow the soup to simmer until the chickpeas are tender and the flavors have melded together, which will be evident when the broth has a rich, deep taste and the chickpeas are soft but not mushy.
  5. Taste the soup and season with fine sea salt to your preference. Just before serving, chop a handful of parsley and stir it into the soup for a fresh, herbal note. Optionally, finish with a drizzle of extra virgin olive oil for added richness. Serve hot, with lemon wedges on the side for a bright, citrusy contrast if desired.