Print Options:

Spicy Chickpea and Tomato Soup

Cooking Method ,
Difficulty Beginner
Prep Time: 10 min Total Time: 10 mins
Servings 2
Estimated Cost 15
Calories 656
Best Season Summer

Spicy Chickpea and Tomato Soup is flavorful dish perfect for two. To start, you'll need a can of chickpeas, cherry tomatoes, curry powder, a lime, Greek yoghurt, ice cubes, sunflower oil, turmeric, and a bit of chilli. Using a blender that can handle ice cubes, mix most of the chickpeas with the tomatoes, curry powder, the zest and juice of half a lime, some yoghurt, and the ice cubes. If the mixture seems too thick, just add a little cold water to achieve the desired consistency. Before serving, give the soup sometime in the fridge to chill. Meanwhile, fry the remaining chickpeas in oil and turmeric. If you prefer your soup without bits, you can strain it for a smoother texture. Serve this chilled delight in bowls, garnished with a dollop of yoghurt, a slice of lime, some diced chilli, and the crispy chickpeas on top for a burst of flavor and texture.

  • 400 grams tin of Chickpeas
  • 200 grams Cherry Tomatoes
  • ¾ tablespoons Curry Powder
  • 1 Lime
  • 4 tablespoons Greek Yoghurt
  • 4 Ice Cubes
  • 2 tablespoons Sunflower Oil
  • 1 teaspoon Ground Turmeric
  • Small Green or Red Chilli
  1. Creating the Soup Base:

    By blending most of the chickpeas with all the cherry tomatoes, curry powder, lime zest and juice, some Greek yoghurt, and ice cubes until the mixture becomes smooth. If you find the mixture too thick, simply thin it by adding a bit of cold water. Once blended, place the soup in the refrigerator to chill until it's time to serve.

  2. Preparing Crispy Chickpeas:

    While the soup chills, warm the sunflower oil and turmeric in a frying pan over medium heat. Add the reserved chickpeas to the pan and cook them until they turn golden and crispy, stirring frequently.

  3. Smoothing the Soup (Optional):

    For those who prefer a silkier texture, you can strain the blended soup through a strainer to remove any remaining chunks, resulting in a smoother, more refined soup. Then, divide the strained soup evenly into serving bowls.

  4. Garnishing and Serving:

    Finish by garnishing each bowl of soup with a dollop of the remaining Greek yoghurt, a fresh wedge of lime for squeezing, some diced chilli for a bit of heat, and a generous sprinkling of the crispy turmeric chickpeas. This not only adds layers of flavor.


Keywords: How to make Spicy Chickpea and Tomato Soup, Recipe of Spicy Chickpea and Tomato Soup