Chickpea and Tomato Soup
A hearty, chunky soup of chickpeas and tomatoes simmered with softened onion. It is a simple, high-protein bowl that comes together on the stovetop.
- Total
- 30 min
- Prep 5 · Cook 25
- Serves
- 1
- Difficulty
- Easy
You'll practice: Sweating · Simmering
- Savory
- Stovetop
- Oven
Instructions
-
Peel and finely chop the onion. Drain the of chickpeas. Roughly chop the of tomatoes.
~5 min
-
Heat the olive oil in a medium pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
~5 min
Sweating onion in oil over medium heat softens it without browning, building a sweet base for the soup.
Sweating Cook onion in oil over medium heat until soft and translucent, not browned. If it starts to color, lower the heat; browning makes the soup bitter.
-
Add the of tomatoes and cook for 2 minutes, stirring, until they start to break down.
~2 min
Cooking tomatoes briefly breaks down their cell walls, releasing juices and deepening flavor before the liquid is added.
-
Stir in the of chickpeas, 250 ml water, 0.5 tsp salt and 0.25 tsp black pepper. Bring to a gentle simmer.
~3 min
Simmering Keep the soup at a gentle simmer, not a rolling boil. Small bubbles should break the surface occasionally; boiling hard can break the chickpeas apart.
-
Simmer uncovered for 15 minutes, until the chickpeas are tender and the soup has thickened slightly.
~15 min
Simmering uncovered allows water to evaporate, thickening the soup and concentrating flavors while chickpeas tenderize.
Simmering Keep the soup at a gentle simmer, not a rolling boil. Small bubbles should break the surface occasionally; boiling hard can break the chickpeas apart.