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 yoghurt to serve (80g)

0 - 2

PersonalPoints™ per serving

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 yoghurt

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.

Chickpea and tomato soup

Ingredients

Instructions

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