How to make it

  • Drain and rinse chickpeas, set aside.
  • Heat olive oil in a good-sized soup pot over medium to low heat, when hot, add rosemary and garlic. Cook for 5 minutes.
  • Add tomatoes, salt, pepper, tamarind or Balsamic, 1/2 of the chickpeas and the stock.
  • Bring to boil over high heat, reduce to low, partially cover and simmer for 20 minutes.
  • Remove soup from heat and puree (an immersion blender is easiest, but if using a regular blender, allow soup to cool for 30 minutes before pureeing)
  • Add remaining chickpeas and bring to temp. Serve hot.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • kdt 10 years ago
    This soup is absolutely fabulous. I ended up using less chickpeas, but will try it with more. I had some left-over rice one day and chucked that into a cup of the soup that I'd warmed up and it was delicious. Thanks for putting a truly wonderful soup recipe!
    Was this review helpful? Yes Flag
  • carmenperez 10 years ago
    Hi hun
    my husband loves tomatoe soup
    me i love tomatoes im even growing plum
    tomates right now so i will make this very soon
    TY for sharing
    Have a great day!
    Was this review helpful? Yes Flag
  • orangeramona 10 years ago
    I found this recipe online a couple of years ago, though I have altered it, I cannot remember from where I got it. If it looks familiar, let me know so that I can give proper credit.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes