Spicy Tomato Chickpea Soup
As we head into the cooler months, this spicy tomato chickpea soup is a tasty lunch or light meal when you need something nourishing and wholesome to warm you up. I always keep Massel Vegetable stock powder in the cupboard because it has a lovely flavour and is so convenient to always have on hand.
This soup comes together in just four simple steps and is truly nutritious and delicious.
(Serves: Serves 4 - 10 min prep time - 30 min cooking time)
Ingredients
- 6 cups Massel Salt Reduced Vegetable Stock Powder
- 2 tbsp olive oil, plus extra for garnish
- 1 can (400g) chickpeas, drained and rinsed
- 1 medium onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced (reserve the leaves for garnish)
- 3 cloves garlic, minced
- 1-2 tsp dried chilli flakes (optional, adjust to taste)
- 2 tbsp tomato paste
- 3 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tbsp red wine vinegar
- 4 tbsp cooking cream
- Reserved celery leaves, finely sliced, for garnish
Method
Heat olive oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic. Sauté for 3-4 minutes until vegetables begin to soften.
Add the chilli flakes, tomato paste and bay leaves, stirring to coat the vegetables. Cook for 1-2 minutes until the tomato paste darkens slightly.
Add the drained chickpeas with the Massel Vegetable stock, bring to a boil, then reduce heat and simmer for 20 minutes to allow carrot to cook through. Stir in red wine vinegar.
Serve hot in individual bowls, drizzling over 1 tablespoon of cream into each portion just before serving, and garnishing with finely sliced celery leaves, a dash of olive oil, and an additional sprinkle of salt and freshly ground black pepper.
Check out the video of this amazing recipe here:
Massel products used in this recipe:
