Chickpea and Tomato Soup

This is a very filling, thick soup with a beautiful middle eastern flavour to it from the coriander and chick peas. 

It's perfect to serve with a loaf of fresh bread or crispy bread. 


Fresh tomatoes

Heat in a large saucepan:

2 Tbsp olive oil

Add and then stir in but be careful not to burn:

2 good tsp ground cumin

1 good tsp ground coriander

1 Tbsp freshly grated ginger root

A few sprigs of fresh thyme

Quarter tsp hingh

Half tsp chilli flakes (or more if you like it super spicy) 

Add quickly and stir in:

1 400g tin organic chopped tomatoes

2 fresh skinned and chopped tomatoes

1 Tbsp tomato puree

2-3  large coarsely grated carrots

A few inner stalks of celery with their leaves, chopped

Small bunch chopped coriander leaf

2 bay leaves

2 tsp rock or maldon salt

1 tsp coconut sugar


Green herbs

6 cups organic vegetable stock 


Bring to the boil then turn the heat down but keep the soup at a good simmer until cooked - about 30-40 minutes 


Add and mix in:


3 tins organic drained chickpeas or equivalent of freshly cooked chickpeas ( about 4-5 cups)

Serve with fresh coriander leaves or a coriander pesto 





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