Appetizers / Soups / Salads

Tomato Chickpea Soup is for Lunch.

Tomato Chickpea Soup takes several minutes to prepare.

Tomato Chickpea Soup takes several minutes to cook.

Tomato Chickpea Soup makes 8 servings.

The ingredients for Tomato Chickpea Soup are:

Ingredients:

* 1 cup dried garbanzo beans, OR 2 16 oz cans, drained & rinsed
* Bean cooking directions below
* 6 ripe plum tomatoes
* 2 - 3 large carrots
* 2 celery stalks, diced
* 2 cloves garlic
* 2 tsp cumin
* 2 tsp spicy paprika
* 2 large bay leaves
* 1 Tbsp raw cane or turbinado sugar
* 1 Tbsp tahini
* 1 tsp salt
* 1 can tomato paste
* 4 Tbsp olive oil
* 2 Tbsp dried basil, or 1/2 cup chopped fresh basil
* 2 Tbsp Braggs liquid aminos
* 2 Tbsp. minced fresh parsley or cilantro

Here is how you make Tomato Chickpea Soup:

Soup Directions: 1. Dice tomatoes, carrots and celery 2. Add to beans and bean stock with bay leaves, basil, salt, tomato paste, tahini, and sugar 3. If using canned beans, drain and rinse, then add 4 cups water and 2 veggie cubes 4. Heat olive oil on medium low 5. Peel, core and mince the garlic cloves, and brown in the oil 6. Stir the cumin and paprika into the oil and heat for five minutes 7. Add 1/2 cup hot water to the spice mixture to make a smooth paste, then transfer to the beans and veggies 8. Stovetop: Bring to boil, simmer covered for one hour 9. Crockpot: Turn heat to high, cook for 2 hours 10. Blend soup with a blender stick, or in batches in a blender 11. Add Braggs, fresh minced herb, more salt and pepper to taste 12. Sprinkle with parmesan cheese if desired 13. Serve with chunks of fresh chewy artesan bread to dip in the soupMakes 4 - 6 servingsNumber of Servings: 8Recipe submitted by SparkPeople user CHAYLEE10.

The nutritional information for Tomato Chickpea Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 262.0

• Total Fat: 9.7 g
• Cholesterol: 0.0 mg
• Sodium: 561.2 mg
• Total Carbs: 38.5 g
• Dietary Fiber: 8.1 g
• Protein: 8.1 g

The dietary needs meet for Tomato Chickpea Soup is Vegetarian