Creamy Chickpea and Tomato Soup



  • 4T Extra Virgin Olive Oil
  • 4T finely chopped fresh cilantro
  • 2 minced onions
  • 4 cloves garlic crushed to a paste
  • 2 cups drained cooked or canned chickpeas
  • 6 cups water
  • 2 cups stewed tomatoes
  • 1 1/2 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground turmeric
  • fat pinch of cayenne

Pour oil into a large hot saucepan and sauté the onion and cilantro for 10 minutes, uncovered.

Add remaining ingredients, stir, and bring to a boil. Cover and cook on medium heat for 25 minutes.

Remove from heat and allow to cool slightly, then purée.

Return to saucepan, reheat, and serve.

recipe found at


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