Chickpea and tomato puree soup

An indispensable dish in cold weather - warms and saturates. I recently discovered chickpeas, and now I'm trying to cook different dishes with it. This spicy soup will certainly appeal to lovers of vegetable soups and everything useful. I just want to say: Where is my big spoon?
GalinaAuthor avatar
Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 9 g
Fats 5 % 2 g
Carbohydrates 72 % 28 g
175 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h
  1. Step 1:

    Step 1.

    Thoroughly rinse the chickpeas and fill with water, leave for 10-12 hours or overnight.Replace the water with fresh water and cook the peas for about 50 minutes. Check the degree of readiness, since different varieties require different cooking times. Chickpeas should be soft.

  2. Step 2:

    Step 2.

    Peel and finely chop the onion.

  3. Step 3:

    Step 3.

    If you are cooking with fresh tomatoes, you need to peel them and cut them into pieces.

  4. Step 4:

    Step 4.

    Peel garlic, cut into pieces or squeeze through a press

  5. Step 5:

    Step 5.

    Preheat a frying pan with vegetable oil, fry the onion until golden.

  6. Step 6:

    Step 6.

    Then add tomatoes and simmer for 5-7 minutes. For a richer taste and color, you can add a couple of tablespoons of tomato paste (red). Add salt, pepper, coriander and garlic.

  7. Step 7:

    Step 7.

    Drain the broth from the finished chickpeas into a separate bowl, and put the chickpeas in a blender. Add stewed vegetables.

  8. Step 8:

    Step 8.

    Mix everything to a puree state, adding the broth to the desired density.

  9. Step 9:

    Step 9.

    Before serving, add croutons, croutons or crackers to each plate. Bon appetit!

Caloric content of the products possible in the composition of the dish

  • Onion - 41   kcal/100g
  • Tomatoes - 23   kcal/100g
  • Garlic - 143   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Tomato paste - 28   kcal/100g
  • Salt - 0   kcal/100g
  • Chickpeas - 364   kcal/100g
  • Ground red pepper - 318   kcal/100g
  • Ground coriander - 25   kcal/100g

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