From Cookie and Kate
Chickpea Tomato Soup
- Time
- 55 min
- Makes
- 4
- Ingredients
- 12
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon fine salt
- ½ teaspoon curry powder
- 2 tablespoons tomato paste
- 1 large can (28 ounces) whole tomatoes*, with their liquid
- 2 cups vegetable broth
- 1 can (14 ounces) chickpeas, rinsed and drained, divided
- 2 tablespoons unsalted butter, cut into a few pieces
- 1 teaspoon coconut sugar or brown sugar, to taste
- Freshly ground black pepper, to taste
- Finely grated Parmesan cheese, for garnish
Nutrition
- Calories
- 259 calories
- Fat
- 14.9 g
- Serving size
- 1 bowl (no cheese)
- Fiber
- 8.7 g
- Sugar
- 11.8 g
- Sodium
- 936.2 mg
- Protein
- 6.8 g
- Trans fat
- 0 g
- Cholesterol
- 15.3 mg
- Carbohydrate
- 28.3 g
- Saturated fat
- 4.8 g
As published by Cookie and Kate.
The method
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