Quick Chickpea and Tomato Soup with Peppers
Canned chickpeas and tomatoes are spiced with the Cuban flavours of cumin and oregano in this Chickpea and Tomato Soup with Peppers.
Ingredients
- 1 onion
- 1 green bell pepper
- 3-4 tablespoon sunflower or olive oil
- 1 teaspoon ground cumin
- 1x 14.5oz (400g) can of tomatoes (chopped or whole)
- 2x 14.5oz (400g) cans of chickpeas
- 1 teaspoon oregano
- 5 cups (1250ml) water
- salt
- ground pepper
Instructions
- Prepare the onion and pepper. Finely chop 1 medium-sized onion and 1 green bell pepper.
- Fry the onion. Put 3 or 4 tablespoons of oil, such as sunflower or olive oil in a saucepan. Add the finely chopped onion, together with a pinch of salt, and over a medium heat gently fry the onion for about 5 minutes until it has softened.
- Fry the pepper with the onion and cumin. Add the chopped green pepper and 1 teaspoon of cumin to the fried onion. Mix together and fry gently for 2 to 3 minutes.
- Mash the tinned tomatoes. If you using finely chopped canned tomatoes, you may skip this step. Otherwise, a good way to quickly cut whole tinned tomatoes into small pieces is to use a hand held potato masher. Put the tin of tomatoes into a small mixing bowl and mash with the potato masher until completely crushed.
- Combine all remaining ingredients and cook. Add the canned chickpeas, crushed canned tomatoes and 1 teaspoon of dried oregano to the fried onions and peppers in the saucepan. Add enough cold water to generously cover all the ingredients. Bring the mixture to a boil and then turn down the heat and so that the soup comes to a gentle simmer.
- Simmer and season. Simmer the soup for about 20 to 25 minutes. Check the seasoning during the cooking and add salt and pepper to taste. Add extra water if needed towards the end of the cooking time to give your preferred consistency and volume of soup. Check again the seasoning at the end of the cooking time, and add more salt and pepper if needed.
- Ladle into soup bowls and enjoy!
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