The Tomato Chickpea Soup recipe is another quick and effortless recipe, that will warm your heart. 100% vegan and delicious. It’s perfect for both cold winter days, as it’s heartwarming and hot summer days, as it is a light recipe. The best part is that you don’t need cooking skills to make this soup.
You can replace the fresh rosemary sprigs with one tablespoon of dry rosemary. I personally think the secret of this recipe is it’s simpleness in flavors and textures. But use any other spices, if you feel so and want to add a different flavor. Also you can add other veggies like red bell pepper and carrot.
If you have the possibility use ripe tomatoes. Buy them with a few days ahead of cooking from the market or supermarket. They will ripe in your basket at home. And you will get the best flavor from them.
You will need a small high pan for making this recipe. Then you will only need to chop the tomatoes, the onion and the garlic. Cook according to the cooking instructions below and you will have ready a delicious meal.
6 large tomatoes 1 onion 6 cloves garlic 2 tablespoons olive oil 4 cups vegetable broth 1 can chickpeas 1 cup/ 250 ml vegan cooking cream 3 fresh rosemary sprigs salt and pepper to taste Step 1: chop the garlic and onion Step 2: in a high pan add the olive oil, turn the heat on and then cook the garlic and onion for 3 minutes Step 3: chopped the tomatoes. Add them in the pan and cook them for 5 minutes Step 4: add the vegetable broth, the chickpeas and the rosemary sprigs. Cook for another 10 minutes Step 5: add the vegan cooking cream and salt and pepper to taste. Cook for another 1-2 minutes Step 6: remove the rosemary sprigs Step 7: enjoy the soup warm 
Ingredients
Instructions
If you enjoyed this Tomato Chickpea Soup recipe, also try the White Bean and Leek Soup recipe and the Chanterelle Mushroom Soup recipe.