I have previously shared my Super simple go-to tomato soup. Today I share with you a version of this with my Moroccan inspired tomato soup with chickpeas for when you are looking for a bit more oomph in your soup.
Warmth from the cumin and heat from the chili mixed with texture from the chickpeas (garbanzo beans in some parts of the world) will hit just right.
If you already have a batch of the Super Simple Tomato soup in the freezer, take it out now to prep for tonight. Then it is easy to add the chickpeas and spices when you heat it through. However if you do not have the base yet. Not to worry. The soup comes together quickly and mostly handle itself on the stove.
Of all the variations I have tried with this tomato soup base, the Moroccan inspired version is the one I like the most. Chickpeas are probably my favourite legume and I eat it all the time. And canned chickpeas are so convenient. They are so versatile, I can eat them straight from the can into a salad, or mush them together to make a quick hummus or heated through in this spicy soup.
Tomato Soup Variations
If chickpeas and cumin are not your thing, I have other versions of this soup. Why not try this spicy version or a Mediterranean take on the basic Super Simple Tomato soup.
More Chickpeas
I am always on the hunt for new chickpea recipes, let me know yours in the comments below. Sent me a link to the recipe and I’ll add it to this post too.
Super Simple Moroccan Inspired Tomato Soup
Ingredients
- One batch of my super simple tomato soup or
Super Simple Tomato soup
- 1 onion chopped
- 2 garlic cloves minced
- 3 carrots shredded
- 800 g crushed tomatoes
- 500 ml water
- 500 g tomato passata
- 1 tsp salt
- A pinch of pepper
Add more vegetables and protein with:
- 800 g chickpeas
- 2 tbsp cumin
- 1 tsp chili powder
Instructions
- Defrost your Super Simple Tomato Soup in a pan on low heat, then continue on point number 6
or
- Chop onion, mince garlic and shred carrots.
- Cook onion and garlic in a large pot until soft, about five minutes.
- Add Carrots and cook together for two-three minutes.
- Add crushed tomatoes and passata, top up with water and spices.
- Give it a good stir with a wooden spoon.
- Drain the chickpeas in a colander and add to the soup.
- Add cumin, chili powder, salt and pepper.
- Bring to boil and then let simmer for 15 minutes.
- Taste and add more spices if necessary.