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Chickpea Tomato Soup

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Prep: 5 Minutes | Cook Time: 15 Minutes

6 Servings

This speedy and straightforward homemade chickpea tomato soup recipe is both rich and delicious! You can whip it up in less than 20 minutes using just one pan.



2 15-ounce cans chickpeas, drained and rinsed.

2 15-ounce cans fire-roasted tomatoes

1 cup white onion, diced

2 cloves garlic, minced

1 inch fresh ginger, grated

2 teaspoons turmeric

1/2 teaspoon cumin

1/4 teaspoon red pepper flakes

1 teaspoon salt

1 teaspoon black pepper

3 cups vegetable broth

1 cup coconut milk

2 tablespoons flour

6 cups raw spinach

1 lime, juiced

parsley for garnish


In a large soup pot or dutch oven, saute onions, garlic, ginger, cumin, salt, pepper, and red pepper flakes until onions are translucent.

If the onion mixture begins to stick to the bottom of the pot, add a little water or vegetable broth, and stir to release stuck pieces.

Place both cans of fire-roasted tomatoes into a blender, and blend slightly. Do not

overblend; the mixture should be chunky.

Add the chickpeas, vegetable broth and slightly blended tomatoes into the pot.

Bring to a boil.

In the same blender add the coconut milk and flour and blend until smooth.

Pour the creamy mixture into the soup pot.

Stir. The soup will thicken as it heats. Reduce heat to simmer.

Add raw spinach. It will wilt immediately when combined into the hot soup.

Stir in the lime juice.

Serve with parsley as a garnish

soup, chickpeas, quick, dinner
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