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Chickpea and tomato soup

Chickpea and tomato soup

0
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Add some vegetarian protein to your tomato soup with the addition of chickpeas.

Ingredients

Vegetable stock cube

1 individual, gluten-free variety

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Canned diced tomatoes

1 400g can, (1 x 400g can)

Cherry tomatoes

100 g

Garlic

1 clove(s), crushed

Ground coriander

1 tsp

Ground cinnamon

½ tsp

Chilli powder

½ tsp

Lime juice

¼ cup(s), (60ml)

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), to serve (80g)

Instructions

  1. Combine stock cube and 300ml boiling water in a jug.
  2. Combine chickpeas, canned tomatoes, cherry tomatoes, garlic, coriander, cinnamon, chilli, lime juice and stock in a large saucepan. Using a stick blender, blend soup until smooth. Season with salt and pepper.
  3. Place soup over medium heat and cook, stirring, until heated through. Serve drizzled with yoghurt.