Chickpea and tomato soup

Name: Chickpea and tomato soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 individual Vegetable stock cube gluten-free variety; 1 400g can Canned chickpeas, rinsed and drained (1 x 400g can); 1 400g can Canned diced tomatoes (1 x 400g can); 100 g Cherry tomatoes; 1 clove(s) Garlic crushed; 1 tsp Ground coriander; 0.5 tsp Ground cinnamon; 0.5 tsp Chilli powder; 0.25 cup(s) Lime juice (60ml); 0.333 cup(s) 99% fat-free, plain or natural yoghurt, unsweetened to serve (80g)

Points®

Total Time

20 min

Prep

10 min

Cook

10 min

Serves

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

Combine stock cube and 300ml boiling water in a jug.
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.
Place soup over medium heat and cook, stirring, until heated through. Serve drizzled with yoghurt.

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Chickpea and tomato soup

Ingredients

Instructions

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