Simple Tomato Chickpea Soup


I found myself one evening last week cooking for myself (children had their dinner when they got home from school and my husband was away) with limited ingredients so a bit of creativity had to come into play.  I felt like something light but tasty but had no fresh produce for a great salad or light meal. I had a rummage through the pantry and pulled out a tin of tomatoes and a tin of chickpeas and came up with a delicious meal which I want to share.  


  • 1 onion chopped roughly
  • 2 garlic cloves sliced
  • 1/2 -1 chilli finely chopped (or a sprinkle of chilli flakes/powder)
  • 2 teaspoons of garam masala
  • 1 tin (400g) of tomatoes
  • 1 tin of chickpeas (400g)
  • 300ml vegetable stock (stock pot gel)
  • Fresh pepper to season


Let chopped onion and garlic soften in a pot in some butter on a medium heat.  Add garam masala and chilli and cook for a further few minutes. Add tomatoes and stock and cook for about 20 minutes on a moderate heat. Using a hand blender blitz the soup to a smooth consistency. Add the rinsed chickpeas and season with pepper (if needed). Serve in a big bowl and if you have some baby spinach in the fridge throw in a half a handful and stir into the soup before demolishing!

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