Name: Chickpea Tomato Soup
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: Mediterranean
Ingredients: 1 cup dried chickpeas (garbanzo beans), soaked at least 8 hours or overnight in cold water; 6 cups vegetable broth; 1 yellow onion, diced; 8 cloves garlic, diced very small; 1 tablespoon olive oil (or less, depending on your pan); 14 oz can diced tomatoes with liquid; 4 cups chopped baby spinach (measure before chopping); 4 tablespoons chopped fresh basil; salt and fresh ground black pepper to taste

Description

A hearty and flavorful chickpea tomato soup that is perfect for a comforting meal.

Ingredients

Scale

1 cup dried chickpeas (garbanzo beans), soaked at least 8 hours or overnight in cold water
6 cups vegetable broth
1 yellow onion, diced
8 cloves garlic, diced very small
1 tablespoon olive oil (or less, depending on your pan)
14 oz can diced tomatoes with liquid
4 cups chopped baby spinach (measure before chopping)
4 tablespoons chopped fresh basil
salt and fresh ground black pepper to taste

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Instructions

Soak chickpeas overnight or for at least 8 hours in cold water.
Drain chickpeas and discard water, and pick out any loose skins that have come off.
Put chickpeas in a heavy soup pot with vegetable stock and bring to a boil, then reduce heat and simmer until chickpeas are tender, about an hour.
Use a spoon or stock skimmer to remove any foam that appears.
When chickpeas are tender, heat olive oil in a heavy frying pan, then sauté onions about 5 minutes, until fairly soft.
Add garlic and cook for 2-3 minutes more.
Add onions and garlic to soup pot with diced tomatoes.
Let soup simmer on low heat for about 30 minutes.
Add chopped spinach to soup (adding a bit more water or stock if needed) and simmer for 15-30 minutes more.
If desired, use an immersion blender to slightly break up the ingredients or pulse about 1/3 of the soup in a food processor or blender.
Stir in chopped basil and cook for 5 minutes.
Season Chickpea Tomato Soup with salt and fresh ground black pepper to taste and serve hot.

Notes

Soaking the chickpeas overnight or for at least 8 hours is essential for proper cooking.
You can use frozen basil or basil pesto if fresh basil is not available.

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 5g
Sodium: 800mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg