Home > Tomato chickpea soup

Tomato chickpea soup

February 12th, 2006 at 02:36 am

Made some tomato chickpea soup in the crockpot. I love soup, and normally I make enough for an army because I'm using a giant pot on the stove. Now I want to make smaller quantities more frugally so I'm reworking most of my favorite soups for the crockpot. Should be cheaper to make and won't bust my diet - I won't feel like I have to consume quarts of soup to use it up. Anyhow...

Tomato Chickpea Soup

2 onions, chopped
28 oz can whole tomatoes
14 oz can tomato sauce
4 cup chicken stock or broth
2 cup dried chickpeas (aka garbanzo beans) or 2 14 oz can chickpeas
1 tbsp powdered hummus*
1 tbsp olive oil
lemon juice (optional)
dried parsely, salt, pepper, water

*Can get powdered hummus at most groceries with a bulk foods section.

Soak dried chickpeas for 1-2 hrs in warm water. (can substitute canned chickpeas and skip this step)

Put chopped onions, chicken stock, whole tomatoes, tomato sauce, dried parsely, olive oil in crockpot. Cover crockpot, set crockpot to high. Allow to boil. Stir when you think about it.

Boil soaked chickpeas to soften and loosen skin. Drain chickpeas and cool. Squeeze the chickpea out of its skin. (If you get the canned chickpeas, you can skip this step, too.)

Add chickpeas to hot/simmering soup. Add hummus powder to soup. Stir to mix - hummus powder will lump and you want it smooth.

Add salt and pepper to taste, add lemon juice to taste to bring out the tomato.

Soup should be orange, thick, and done when the chickpeas are done. If you like it thicker, add more hummus; if you like it thinner, add more water.

1 Responses to “Tomato chickpea soup”

  1. DivaJen Says:

    This sounds good -thanks for sharing!

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