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Chickpea & Tomato Soup

A delicious chickpea and tomato soup recipe supplied by Cath.

Time 50 Minutes
Skill Level Easy

Ingredients List

Serves 1
  • 2 sprigs rosemary
  • 2 cloves garlic (peeled and bruised with the flat of a knife)
  • 1 can tomatoes (puree in blender)
  • 650 ml vegetable stock
  • 2 cans chickpeas
  • 80 g pasta (small e.g. risoni or tiny macaroni) or replace with brown rice
  • 1 cup water


  1. Heat some water, add rosemary and garlic, allow to infuse for 1 minute, but don’t burn or brown.
  2. Add pureed tomatoes, simmer for 20 mins.
  3. Meanwhile, drain one can of chickpeas and rinse, place in blender with some of vegetable stock and puree.
  4. Cook pasta (or rice) so al dente.
  5. Add chickpea puree and stock.
  6. Drain other can of chickpeas and rinse. Add to pot with pasta, stir to combine, cook a few mins.
  7. Season to taste.
  8. Serve with sea salt and cracked black pepper.