Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, 🍅tomato soup with chickpeas (vegetarian)🍅. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
🍅Tomato soup with chickpeas (vegetarian)🍅 is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. 🍅Tomato soup with chickpeas (vegetarian)🍅 is something that I have loved my entire life. They’re nice and they look wonderful.
This vegan chickpea tomato soup was pretty simple to make, and went together very quickly. I love blending chickpeas into my soups because it gives a really great, creamy texture, without any actual cream. As a lifelong vegetarian, I love being able to get that creaminess without any animal products.
To get started with this recipe, we have to first prepare a few components. You can cook 🍅tomato soup with chickpeas (vegetarian)🍅 using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make 🍅Tomato soup with chickpeas (vegetarian)🍅:
- Get 1 jar chickpeas
- Take 2 tomatoes
- Prepare 150 ml tomato frito
- Make ready coriander
- Take 1 tablespoon vinagre
- Get 1 pack tomato vegetable soup mix
- Get 3 tablespoons flour
- Prepare pepper
- Get salt
- Prepare 1 teaspoon moroccan spices: ras el hanout (available in supermarket)
- Get 1,5 liter water
Canned tomatoes—not the seasonally sensitive fresh ones—provide the flavor here, so you can whip up this heartwarming soup any time of year. Add the pureed tomatoes, the sage, broth, water, and salt to the pot. Stir in the pasta and chickpeas. Cozy vegan tomato chickpea soup with hearty sweet potatoes and incredible spices like garlic, cumin, and fresh basil.
Instructions to make 🍅Tomato soup with chickpeas (vegetarian)🍅:
- Mix the tomatoes, coriander and tomato frito together with a blender. Put this in the pan with the chickpeas. Add the spices and vinagre. Bring slowly to the boil.
- Add the water and let it cook on a low fire for about 15 minutes.
- Mix the tomato vegetable soup mix with the flour and then add a little bit of cold water until you get a slightly thick paste.
- Then add about 400 ml of cold water to the soup/ pan and pour the paste into the pan. Stir the soup on a low fire to mix all the ingredients and let it (slowly don't let it boil) on the cooker for about 10 minutes.
- Enjoy you're soup!
This soup was inspired by a recipe for tomato-chickpea soup from one of my favorite new vegetarian cookbooks, Herbivoracious. A few weeks ago, I attended a book signing. I added kidney beans white beans brown sugar (the tomatoes were a little bitter to me) and vegetarian stock instead of the water. Creamy Tomato Chickpea Soup, comforting, fast to make and very easy to make with ingredients you most likely have in your pantry. I've been making a lot of easy soups lately, not even a slow cooker required and most of them are ready in less than an hour.
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