Chickpea Tomato Soup {vegan}

Crunchy chickpeas and savory tomatoes fuse together perfectly in this delicious (and totally vegan) chickpea tomato soup.

So on this rainy day, I wanted nothing more but to curl up with a good book and a big bowl of soup. So I did some experimenting, and kicked this comfort food up a notch by creating this vegan Chickpea Tomato Soup.

Recipe

Ingredients

• 28 oz chickpeas rinsed and drained
• 28 oz tomatoes canned, diced
• 1 onion sweet, peeled and chopped
• 2 cloves garlic peeled and chopped
• 6 cups vegetable stock
• 2 tbsp basil fresh or freeze dried
• 2 tbsp cumin
• 2 tbsp oregano
• 1 tbsp agave syrup
• olive oil
• 1 tbsp curry powder
• salt
• pepper

Instructions

• Preheat oven to 400 degrees.
• Rinse and pat dry the chickpeas. Line a baking sheet with parchment paper, and spread out half the chickpeas in a single layer.
• Drizzle chickpeas with olive oil. Sprinkle with curry powder, salt, and pepper. Toss to coat. 
• Roast chickpeas in the oven for 20-25 minutes, stirring occasionally, until crispy. Set aside.
• In a large pot, heat a drizzle of olive oil over medium heat. 
• Add onions and garlic, and cook for 3-5 minutes, until softened.
• Add the tomatoes, vegetable broth, basil, cumin, oregano and agave syrup. Stir to combine. Bring to a simmer and cook for 15 minutes.
• Add the remaining chickpeas and cook for 5 minutes.
• Using an immersion blender, blend the soup to a slightly chunky puree. (If you don’t have an immersion blender, you can work in batches with a regular kitchen blender. Be careful when handling hot soup!) 
• Serve the soup topped with the crispy chickpeas! 

Nutrition