Chickpea and Tomato Soup

Chickpea and Tomato Soup

LIZZIE-LIZZIE

"Tasty, good-for-you soup with a few variations to try! Either serve as it is, or puree half the solids and return to pot, or puree all the solids. Serve with parmesan. Or -- better yet -- top with garlic croutons scattered with parmesan."
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Ingredients

30 m servings 138 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large saucepan over medium heat, cook garlic in oil 1 minute. Stir in tomatoes and cook 2 minutes. Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper. Simmer, covered, 10 minutes.

Reviews

Read all reviews 21
  1. 24 Ratings

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Most helpful positive review

I subbed fresh dill for the rosemary. This was quite good. I also simmered for quite awhile to soften everything up :)

Most helpful critical review

I have to say three stars because although I used the basic recipe, I also added my own touches...I like to use less water, maybe 1 1/2 to 2 cups, I also added 28oz can crushed tomatoes instead ...

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I subbed fresh dill for the rosemary. This was quite good. I also simmered for quite awhile to soften everything up :)

I have to say three stars because although I used the basic recipe, I also added my own touches...I like to use less water, maybe 1 1/2 to 2 cups, I also added 28oz can crushed tomatoes instead ...

The soup was great but i decided to tweek it a little. I first sauted the oil, garlic, tomatoes,and chickpeas in a non-stick frying pan for 20 minutes to reduce the juices from the tomatoes. I t...

So it is the new year and I gained too much weight over the holidays. Found this healthy, low cal soup and decided to give it a try. I loved it! Great taste for something so easy. I used chi...

I love it. I replaced the bullion cube with 2 tbs of Minors Vegetarian Consonmme Prep (chicken style) from soupbase.com. Great flavour and enjoiable hot or cold. I will add another can of tom...

Definitely a base soup. I made it for myself, and then made it for a party. I added kidney beans, white beans, brown sugar (the tomatoes were a little bitter to me), and vegetarian stock inste...

Love this soup. I changed it a little. I pureed the tomatoes and chick peas. Instead of rosemary, I added a little ground cloves and ground red pepper. I added flax seed meal to the cup of soup ...

Very bland. I had to use 3 bouillon cubes instead of 3 to give it any flavor. Otherwise it was just like beans and tomatoes floating around in water. I will make it again, but with my changes.

This soup taste great but I like a heartier soup.

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