Express tomato chickpea soup
Mediterranean Soup Easy
Crushed tomato and chickpea soup with garlic, basil, vegetable stock and bread. Silky, basil-scented, vegan. About 20 minutes.
Dietary summary — contains gluten
- ContainsGluten
- Free fromLactose, Alcohol, Pork
- Suitable forVegetarian, Vegan
5 min
Preparation
15 min
Cooking
Ingredients
Garlic
2 clove(s)
Crushed tomatoes
400 g
Basil
10 g
Olive oil
20 ml
Salt
1 pinch(es)
Pepper
1 pinch(es)
Pain
Gluten
200 g
Chickpeas
300 g
Vegetable stock
600 ml
Preparation steps
1
Mince the garlic. Drain the chickpeas. Chop the basil.
2
Heat oil in a saucepan. Cook the garlic 30 seconds without browning.
3
Add crushed tomatoes, chickpeas and vegetable stock. Bring to a boil, then simmer 12 minutes over medium heat.
4
Season with salt and pepper. Partially blend with a stick blender for a silkier texture, or leave chunky.
5
Stir in the chopped basil. Serve with the bread.
Per serving
339 kcal
Calories
13 g
Protein
45 g
Carbs
9 g
Fat