Herbed Tomato and Chickpea Soup

5.0(15)

Make and share this Herbed Tomato and Chickpea Soup recipe from Food.com.

by evelynathens·published 2003-09-14

Vegetable

Servings

6 serving(s)

Total time

55 min

prep 15 min

Calories / serving

219 kcal

Ingredients (12)

serves

3/4 cup dried garbanzo beans, soaked overnight,cooked until tender (or use 1 can, drained and rinsed)
1/2 teaspoon saltsalt
1/4 cup butter, melted or 1/4 cup olive oilbutter
2 cloves garlic, mincedgarlic
1 cup finely chopped onion (about 2 medium)onion
1/2 cup finely chopped carrot (about 1 medium)carrot
1/4 teaspoon pepperpepper
3/4-1 teaspoon crumbled dried basilbasil
1 small whole bay leafbay-leaf
1 (28 ounce) can plum tomatoestomato
3 cups chicken broth or 3 cups waterwater
crumbled dried basilbasil

Instructions (1 steps)

01Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note: I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture); reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil.

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Rich recipe — supports nutrition-aware planning.