Smoky Tomato Chickpea Soup
This delicious tomato chickpea soup takes 15 minutes to make, and has a rich, smoky flavor and chunky texture for a quick, filling dinner.
Ingredients
- 4 cups (960ml) vegetable broth
- 1 cup (88g) firmly packed soft sun-dried tomatoes (dry or packed in oil; pat excess oil off)
- 1/4 cup (20g) chopped green onion (white and green parts)
- 2 medium fresh pitted dates
- 1 medium clove garlic (1 teaspoon minced)
- 1 teaspoon Celtic sea salt, plus more to taste
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon red pepper flakes
- 2 cups (300g) quartered fresh tomatoes
- 1 tablespoon fresh lemon juice, to serve
- 2 (15-ounce/425g) cans cooked chickpeas (3 cups (540g), rinsed and drained
- 1/2 cup finely chopped flat-leaf parsley, plus more to serve
Instructions
-
Pour the broth, sun-dried tomatoes, green onion, pitted dates, garlic, salt, smoked paprika, and red pepper flakes into the jar of your KitchenAid® Pro Line® Blender. Secure the lid, and set the blender to the Adapti-Blend™ Soup program. Blend until the machine turns itself off. Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10.
-
Add the fresh tomatoes, and lemon juice, secure the lid, and process on variable speed 3 for 3 to 5 seconds until the tomatoes are just broken up.
-
Add the chickpeas and parsley, and allow the soup to sit with the lid on for about 1 minute in order to warm up the beans. The soup will come out of the blender hot.
-
To serve, ladle into bowls, and enjoy immediately, topped with a sprinkle of chopped parsley.
Recipe Notes
To make this soup in a conventional blender:
Pour the broth, sun-dried tomatoes, green onion, pitted dates, garlic, salt, smoked paprika, and red pepper flakes into your blender, and blast on high for about 60 seconds until smooth. Add the fresh tomatoes, and lemon juice, and pulse on low for 3 for 3 to 5 seconds until the tomatoes are just broken up.
Transfer the mixture to a saucepan, and add the chickpeas. Gently warm on medium-low for 3 to 5 minutes until the soup is piping hot.
Remove from the heat, and stir in the parsley.
Ladle into bowls, and enjoy immediately topped with a sprinkle of chopped parsley.
Photo by Trent Lanz; styling by Alicia Buszczak