Smoky Tomato Chickpea Soup with Cumin Oil

Why Make This Recipe

Smoky Tomato Chickpea Soup with Cumin Oil is a hearty and flavorful dish that warms you up from the inside out. Packed with the goodness of chickpeas and tomatoes, this vegetarian soup is not only delicious but also nutritious. It’s a great way to enjoy a cozy meal that is easy to make. The added cumin oil brings an extra layer of flavor that makes this dish stand out. Perfect for a chilly day or when you’re feeling under the weather, this soup is a true comfort food.

How to Make Smoky Tomato Chickpea Soup with Cumin Oil

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) chickpeas, rinsed and drained
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• 1 tablespoon cumin oil (for drizzling)

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and smoked paprika, cooking for another minute until fragrant.
3. Stir in the diced tomatoes and chickpeas, then pour in the vegetable broth.
4. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
5. Add ground cumin, salt, and pepper, adjusting to taste.
6. Use an immersion blender to purée the soup for a smoother texture, if desired.
7. Serve hot, drizzled with cumin oil and garnished with fresh cilantro.

How to Serve Smoky Tomato Chickpea Soup with Cumin Oil

Serve this soup hot in bowls. Drizzle a bit of cumin oil on top for extra flavor and sprinkle with fresh cilantro for a lovely touch. It pairs well with crusty bread or a simple side salad, making it a satisfying meal.

How to Store Smoky Tomato Chickpea Soup with Cumin Oil

Store any leftover soup in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. You can also freeze the soup for up to 3 months. To reheat, simply warm it on the stove or in the microwave, adding a splash of water or broth if it becomes too thick.

Tips to Make Smoky Tomato Chickpea Soup with Cumin Oil

• For a spicier kick, add red pepper flakes while cooking.
• If you don’t have an immersion blender, you can blend the soup in a regular blender in batches.
• Make sure to rinse the chickpeas well to remove excess sodium.
• You can use fresh tomatoes instead of canned if you have them on hand—just peel and chop them.

Variation

You can add other vegetables like carrots, bell peppers, or spinach for more nutrition. If you want to add some protein, consider including some cooked quinoa or lentils as well.

FAQs

Can I use dried chickpeas instead of canned?
Yes, you can. Just soak and cook the dried chickpeas before adding them to the soup.

Is this soup vegan?
Yes, this soup is completely vegan as it only contains plant-based ingredients.

Can I make this soup spicy?
Absolutely! You can add crushed red pepper or cayenne pepper to make it more spicy according to your taste.

Smoky Tomato Chickpea Soup with Cumin Oil

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• Author: angela
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A hearty and flavorful vegetarian soup packed with chickpeas and tomatoes, topped with aromatic cumin oil.

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Ingredients

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• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) chickpeas, rinsed and drained
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• 1 tablespoon cumin oil (for drizzling)

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Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and smoked paprika, cooking for another minute until fragrant.
3. Stir in the diced tomatoes and chickpeas, then pour in the vegetable broth.
4. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
5. Add ground cumin, salt, and pepper, adjusting to taste.
6. Use an immersion blender to purée the soup for a smoother texture, if desired.
7. Serve hot, drizzled with cumin oil and garnished with fresh cilantro.

Notes

For a spicier kick, add red pepper flakes while cooking. You can use fresh tomatoes instead of canned if you have them on hand.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 6g
• Sodium: 350mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 10g
• Protein: 9g
• Cholesterol: 0mg