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Tomato and Chickpea Soup Recipe



Experience the many health benefits of eating chickpeas through the following recipe for tomato and chickpea soup.

Makes about 6 servings


1 can chickpeas, rinsed and drained
1 28-ounce can plum tomatoes (or any other variety of peeled and diced tomatoes)
2 ribs celery, finely chopped
1 onion, chopped
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
2.5 cups vegetable or chicken broth
Handful of fresh basil leaves (optional)
Sea salt and pepper


1. In a large soup pot, cook celery, onion, and garlic in about 2 tablespoons of extra-virgin olive oil over low to medium heat - cook until celery and onions are soft.

2. Add chickpeas, tomatoes, and 2.5 cups of vegetable or chicken broth. Bring to a boil, reduce heat to low, cover with lid, and let ingredients simmer together for 10-15 minutes.

3. If you have fresh basil on hand, give leaves a rough chop, add them to the soup, and mix well.

4. Season with sea salt and pepper, mix well, taste, and adjust seasoning if necessary.

For an authentic Mediterranean feel, give the top of each bowl a light drizzle with extra-virgin olive oil just before serving. If you can tolerate high quality dairy, dust each bowl with a teaspoon of Parmesan cheese before serving.

Enjoy this nourishing tomato and chickpea soup with a heel of your favorite bread or grain dish.




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