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–+ servings

Spiced Tomato Chickpea Soup

Couverts6
Preparation 15 minutes
Preparation time:1 hour 10 minutes
Deel op Facebook Print Recipe

Equipment

  • large saucepan
  • ladle,
  • chopping board,
  • Knife

Ingredients

  • 2 tablespoons olive oil
  • 2 red onions roughly chopped
  • 2 garlic cloves finely chopped
  • 2 teaspoons brown sugar
  • 625 g 1¼ lb tomatoes, roughly chopped
  • 2 teaspoons harissa paste
  • 3 teaspoons tomato purée
  • 400 g 13 oz can chickpeas, rinsed and drained
  • 900 ml 1½ pints gluten-free vegetable or chicken stock
  • Salt and pepper to taste

Instructions

  • Heat olive oil in a large saucepan over medium heat.
  • Add chopped onions and cook for 10 minutes until they begin to brown around the edges.
  • Stir in garlic and brown sugar, and continue cooking for another 10 minutes until onions caramelize.
  • Add chopped tomatoes and harissa paste to the saucepan, cooking for 5 more minutes.
  • Mix in tomato purée, chickpeas, vegetable or chicken stock, salt, and pepper.
  • Bring to a boil, then cover and reduce heat.
  • Simmer for 45 minutes until tomatoes and onions are soft.
  • Adjust seasoning if necessary.
  • Ladle soup into bowls and serve hot with gluten-free bread or ciabatta on the side.

Notes & Wine Advice

Wine Pairing:

A light-bodied red wine like a Pinot Noir or a medium-bodied white wine such as Chardonnay pairs well with the rich flavors of this soup.

Nutrition values

Calories: 150 kcal | Carbohydrates: 20 g | Protein: 5 g | Fat: 6 g | Sugar: 7 g
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Course; Appetizer / Soup