Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, 🍅tomato soup with chickpeas (vegetarian)🍅. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
🍅Tomato soup with chickpeas (vegetarian)🍅 is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. 🍅Tomato soup with chickpeas (vegetarian)🍅 is something that I have loved my entire life. They are fine and they look wonderful.
This vegan chickpea tomato soup was pretty simple to make, and went together very quickly. I love blending chickpeas into my soups because it gives a really great, creamy texture, without any actual cream. As a lifelong vegetarian, I love being able to get that creaminess without any animal products.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 🍅tomato soup with chickpeas (vegetarian)🍅 using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make 🍅Tomato soup with chickpeas (vegetarian)🍅:
- Prepare 1 jar chickpeas
- Get 2 tomatoes
- Take 150 ml tomato frito
- Make ready coriander
- Take 1 tablespoon vinagre
- Take 1 pack tomato vegetable soup mix
- Get 3 tablespoons flour
- Make ready pepper
- Prepare salt
- Make ready 1 teaspoon moroccan spices: ras el hanout (available in supermarket)
- Make ready 1,5 liter water
This vegan Roasted Tomato Chickpea Soup is the perfect creamy soup to warm you from head to toe on those chilly winter nights! Nutritionally this meal provides a nice serving of protein and carbs from the chickpeas and healthy fat from the coconut milk. Hands down, one of the best tomato soups I've ever tasted. Dairy free and vegetarian but with the addition of pureed chickpeas and a flavorful veggie stock, you won't.
Instructions to make 🍅Tomato soup with chickpeas (vegetarian)🍅:
- Mix the tomatoes, coriander and tomato frito together with a blender. Put this in the pan with the chickpeas. Add the spices and vinagre. Bring slowly to the boil.
- Add the water and let it cook on a low fire for about 15 minutes.
- Mix the tomato vegetable soup mix with the flour and then add a little bit of cold water until you get a slightly thick paste.
- Then add about 400 ml of cold water to the soup/ pan and pour the paste into the pan. Stir the soup on a low fire to mix all the ingredients and let it (slowly don't let it boil) on the cooker for about 10 minutes.
- Enjoy you're soup!
This easy, vegetarian family meal is healthy and even low fat. Canned tomatoes – not the seasonally sensitive fresh ones – provide the flavor here, so you can whip up this heartwarming soup any time of year. Take advantage of this experience and pair this soup with a cherry- and herb-scented Chianti Classico or Rufina. This content is created and maintained by. Why not try sun-fried tomatoes in tomato soup?
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