Indian Spiced Chickpea and Fire Roasted Tomato Soup
Warm up your soul with this vibrant and hearty Indian Spiced Chickpea and Fire Roasted Tomato Soup, a quick and nourishing recipe that brings bold flavors to your table in just 45 minutes. This comforting soup is infused with fragrant Indian spices like cumin, coriander, turmeric, and a touch of cayenne for optional heat, perfectly balanced by creamy chickpeas and smoky fire-roasted tomatoes. A splash of lemon juice adds brightness, while the silky texture—achieved by partially blending—makes it irresistibly satisfying. Garnished with fresh cilantro and optionally topped with a dollop of yogurt, this soup pairs beautifully with naan or crusty bread for a wholesome, vegan-friendly (without yogurt) meal. It's the ultimate fusion of spice and simplicity, ideal for cozy dinners or make-ahead lunches.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper (optional)
- 28 ounces fire-roasted canned tomatoes (with juices)
- 4 cups vegetable broth
- 3 cups cooked chickpeas (or canned, drained and rinsed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons fresh cilantro, chopped (for garnish)
- 1 tablespoon lemon juice
- 0.25 cup plain yogurt (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes, until the onion is soft and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, and cayenne pepper (if using). Stir well and cook for 30 seconds to toast the spices.
Pour in the fire-roasted tomatoes with their juices and the vegetable broth, stirring to combine.
Add the cooked chickpeas, salt, and black pepper. Increase the heat to bring the soup to a gentle boil, then reduce the heat to low and simmer for 20 minutes.
Taste the soup and adjust the seasoning as needed.
Use an immersion blender to blend the soup slightly, leaving some chickpeas whole for texture. Alternatively, transfer half the soup to a blender, pulse until smooth, and stir it back into the pot.
Stir in the lemon juice and simmer for 2 more minutes.
Ladle the soup into bowls and garnish with fresh cilantro and a dollop of yogurt, if desired.
Serve warm with naan or crusty bread on the side.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 7078 mg | 308% | |
| Total Carbohydrate | 302.2 g | 110% | |
| Dietary Fiber | 77.5 g | 277% | |
| Total Sugars | 78.0 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 740 mg | 57% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 5253 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
