Tomato and Chickpea Soup 
Mouth watering and full of fresh flavors, this soup was an instant winner with the family. My son loved the soft chunky tomatoes and rice; I loved the fresh cilantro and chickpeas - OH it was ALL GOOD!
HERE'S ALL IT TAKES
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 (14 oz) can cooked chickpeas or 1 1/2 cups home cooked chickpeas
- 3 cups water or vegetable broth
- 1 cup cooked rice
- 1 can (14oz) diced tomatoes with juice
- 2 to 3 tablespoons tomato paste
- 1 1/2 teaspoon dried parsley
- 2 to 3 tablespoons fresh cilantro, chopped
- salt and fresh ground pepper
In a large pot over medium heat, cook onion until soften. Add garlic, chickpeas, water, cooked rice, tomatoes, paste, and dried parsley. Bring to a boil then reduce heat to simmer for 30 minutes, stirring occasionally.
Add in chopped cilantro, season with salt & fresh pepper to taste. Remove from heat, let stand for about 7 to 10 minutes to blend the flavors. Soup will thicken up, too. You're ready to eat!
Tastes wonderful with fresh baked bread on the side.
This soup was very gratifying. I enjoyed what little was leftover the next day for lunch. I’m definitely making it again.
Although next time, I’ll leave out the cilantro. It became a distraction from the savory tomato, onions and chickpea the second time around.
The soup was best when the cilantro was fresh in the mix. I will use it as a garnish from here on out.
I am going to try this recipe. I have a can of chickpeas I am afraid to touch, but this is a healthy recipe and seems highly doable.
Bren, don’t be scared of the little chickpeas. They’re not weird tasting, at least I don’t think so.
The tomatoes in this soup are the dominant flavor. The chickpeas really just blend in. I think of them as the easy source of low fat plant protein that makes the soup super healthy to eat.
Yum! I think I’m gonna try this one for lunch today!
Hi Teresa! Let me know how you liked it? What did you think of the cilantro in it?
I tried it and I loved it! I see what you mean about the cilantro. It was good but next time I think I might try it with some fresh basil (assuming I can get some to grow!) and a sprinkling of Parmesan cheese. Yum!
Oh! Basil would be better. And parmesan is delicious on top of everything.
We built two raised beds in the backyard this month. I have basil plugs back there & I can’t wait for them to get bushy.
I don’t use chickpeas enough in my cooking, despite how much I do like them. This sounds like a perfect way to use them… so delicious! Thanks Jill… stumbled!
THANK YOU JO! You’re the best!
Anyone looking for another tasty food blogger, go over to Jo’s blog at The Adventures of Kitchen Girl
Jo, I agree. Chickpeas were never something I ate growing up, but as an adult I have to say I love them. Every since Jill started adding them to our meals I’ve enjoyed them. Also, it seems like they go well with just about anything. They are very versatile.