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
⅓ 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.
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