Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, 🍅tomato soup with chickpeas (vegetarian)🍅. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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.
🍅Tomato soup with chickpeas (vegetarian)🍅 is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. 🍅Tomato soup with chickpeas (vegetarian)🍅 is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have 🍅tomato soup with chickpeas (vegetarian)🍅 using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make 🍅Tomato soup with chickpeas (vegetarian)🍅:
- Make ready 1 jar chickpeas
- Make ready 2 tomatoes
- Make ready 150 ml tomato frito
- Take coriander
- Get 1 tablespoon vinagre
- Make ready 1 pack tomato vegetable soup mix
- Prepare 3 tablespoons flour
- Make ready pepper
- Make ready salt
- Get 1 teaspoon moroccan spices: ras el hanout (available in supermarket)
- Prepare 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.
Steps 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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