Summer Tomato and Chickpea Soup Recipe

Name: Summer Tomato and Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: low-fat cooking spray; 4 spring onions (choped); 2 garlic cloves (sliced); 800 g tomatoes, sripe; ½ teaspoon caster sugar; 500 ml vegetable stock; 400 g chickpeas (canned); 1 teaspoon parsley (chopped); 1 teaspoon basil (chopped); salt and pepper

Servings: persons

low-fat cooking spray
4 spring onions (choped)
2 garlic cloves (sliced)
800 g tomatoes, sripe
½ teaspoon caster sugar
500 ml vegetable stock
400 g chickpeas (canned)
1 teaspoon parsley (chopped)
1 teaspoon basil (chopped)
salt and pepper

1
Heat the low fat cooking spray in deep pan roughly chop the spring onions and add to the pan along with the garlic.
2
Cook until soft occasionally stirring approx 10 minutes.
3
Bring a pan of water to the boil and make a cross in the top of each tomato, lower into the water and leave for a couple of minutes and remove from water peel and chop discard skin.
4
Add tomatoes and sugar to the spring onions and garlic, add the stock and bring to boil lower the heat and leave to simmer for 25- 30 minutes.
5
Open chickpeas and drain stir into the soup with salt and pepper, leave to simmer for 10 minutes ladle half the coup into a blender and blitz into a rough pulp return rest to pan, stir through the herbs, can be eaten hot or cold.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: low-fat cooking spray, 4 spring onions (choped), 2 garlic cloves (sliced), 800 g tomatoes, sripe, and more.

Yes, Summer Tomato and Chickpea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Tomato and Chickpea Soup

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