Friday, January 28, 2011

Tomato Chickpea Soup

Do you watch Doctor Oz? He's one of those television figures like Oprah or Dr. Phil that everyone has an opinion about. I work with a girl who's a die hard Dr. Oz fan, almost every day she says you know Dr. Oz says you should have this or that. Last week she told me he had a show on Super Foods, funny I was thinking I'd just watched a Dr. Oz show on Super Foods. So I said, he said blueberries, right? I know that's what he said on the show I watched. She said, no he said Chickpeas!

This was a day or two after I bookmarked this recipe. Regardless of whether or not you like or believe Dr. Oz, give this soup a try. It's a delicious version of tomato soup. The rosemary adds a nice earthy fragrance to the tomatoes and the chickpeas give it some substance. I brought my rosemary plant in for the winter and so far it's doing pretty well. I've found the fastest way to chop rosemary is to snip it with kitchen shears, much quicker than trying to chop with a knife. I almost always have some homemade chicken stock in the freezer, so I used it in place of the veggie stock.

I loved this soup and will be making it again, for me. Much as I tried to convince Tim the chickpeas were the "meat" in this soup, he said the chickpeas just weren't working for him.

Tomato Chickpea Soup with Rosemary

Courtesy of the Taste Space

3 cups cooked chickpeas (around 2 15-ounce cans, rinsed)
3 tbsp olive oil
2 garlic cloves, peeled and coarsely chopped
2 3-inch sprigs fresh rosemary, needles removed from stem and finely chopped (dried rosemary would be fine, too – 1 tsp or so)
2 cans tomatoes (whole, diced, or crushed, with juice), one 28-ounce and one 14.5-ounce
A pinch of sugar
1 teaspoon salt
Freshly ground black pepper, to taste
2.5 cups vegetable broth (I used chicken broth)

1. Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary. Cook for a minute or two, and then add the tomatoes, sugar, salt, a few grinds of pepper, roughly half of the chickpeas, and the stock. Bring to a boil over high heat; then reduce the heat to low and simmer, partially covered, for 20 minutes.

2. Remove the soup from the heat to purée. If using an immersion blender, purée the soup directly in the pot. Otherwise, wait a few minutes, until the soup cools; then purée it in batches in a blender or food processor and return it to the pot. Add the remaining chickpeas, and warm the soup over medium heat. Serve warm.

Serves 6.

I am linking this to Foodie Friday at Designs By Gollum and Souper Sunday's at Kahakai Kitchen!


  1. I have been loving chickpeas lately and I love soup so this is going on the menu soon. I've been cooking so much with chickpeas my family asks what the chickpea meal of the week is!

  2. This sounds like a wonderful soup!

  3. We love tomato soup and chick peas, together it looks like an awesome soup!

  4. This is a perfect soup for my vegetarian daughter. She loves chickpeas!

  5. Love that soup and will keep your recipe; thanks.

  6. I never considered adding chickpeas to my tomato soup but what a wonderful idea. This looks and sounds delicious.

  7. Gotta love Dr. Oz. I am a chickpea fan already and love the addition of them in this soup. Thanks for sending it to Souper Sundays. ;-)

  8. I just made this soup and ate 2 bowls of it for dinner! It was delicious, thanks! I loved the chickpeas! My pot made 9 cups at 133 calories per cup. 2 cups were very filling! Thanks!


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