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–+ servings

Smoky Tomato Chickpea Soup

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Rett Soup
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 cans (14.5 oz each) fire-roasted diced tomatoes
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until it softens.
  • Stir in the minced garlic and smoked paprika. Cook for 1 minute until the mixture smells fragrant.
  • Add the fire-roasted tomatoes, vegetable broth, oregano, salt, and black pepper. Bring the soup to a simmer.
  • Stir in the drained chickpeas and let everything simmer for 15 minutes to blend the flavors.
  • Use an immersion blender to partially blend the soup, leaving some chickpeas and tomato chunks intact for texture.
  • Ladle into bowls and top each serving with the chopped fresh parsley.

merknader

Cool the soup fully before dividing it into freezer containers so it freezes evenly. When reheating, add a small splash of broth if the texture thickens too much. A little extra smoked paprika stirred in at the end can boost the flavor if you prefer a stronger smoky taste.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Immersion blender