Garden Chickpea Tomato Soup
All your favorite Mediterranean flavors come together in this vibrant soup, which features chickpeas, tomatoes, and red bell pepper. A crunchy topping of toasted pepitas adds tasty texture, while sprigs of parsley bring that garden-fresh feeling to each bite. One reader raves, “Delicious! Was even more flavorful the next day.”
This vibrant summertime soup features a blended-tomato base that is full-bodied and bursting with fresh flavor. To get this easy soup on the table even faster, prepare the veggies ahead of time and keep them refrigerated until you’re ready to start cooking.
INGREDIENTS
- 3 lb. tomatoes, seeded and chopped
- 1 cup chopped sweet onion, such as Vidalia or Maui
- 1 cup chopped red bell pepper
- 3 cloves garlic, chopped
- 1 15-oz. can no-salt-added chickpeas, rinsed and drained
- 1 cup low-sodium vegetable broth
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 cup yellow cherry or grape tomatoes, quartered
- ¼ cup unsalted raw pumpkin seeds (pepitas), toasted
- 2 tablespoons snipped fresh parsley
INSTRUCTIONS
- Working in batches, in a food processor or blender combine the first four ingredients (through garlic). Cover and process or blend until smooth.
- In a 4-qt. Dutch oven combine pureed vegetables, the chickpeas, and broth. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Season with salt and pepper.
- Top servings with quartered tomatoes, pumpkin seeds, and parsley.
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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/tasty-vegan-mediterranean-recipes/
