Chickpea soup with tomato and cumin
A hearty soup of chickpeas, crushed tomatoes and carrot, spiced with cumin and paprika and half blended so it is creamy but still has some texture. Spinach goes in at the end, with toasted sesame seeds and wholegrain bread alongside. Top with a spoonful of garlic yoghurt or smetana if you like.
- 30 minTime
- 21 minHands-on
- 4Portions
- ≈ 25 krper portion
- 460kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 2Carrots
- 2 clovesGarlic
- 1 tbspOlive oil
- 2 tspCumin
- 1 tspPaprika
- 2 tbspTomato paste
- 500 gChickpeas, 2 tins, drained
- 400 gCrushed tomatoes
- ≈ 6 dlWater
- 1 cubeVegetable stock
- 2 tbspSesame seeds
- 130 gBaby spinach
- ½Lemon
- to tasteSalt
- to tasteBlack pepper
On the side
- 8 slicesBread, wholegrain
Method
- Peel and chop the onion, carrots and garlic.
- Fry the vegetables in the oil in a saucepan over a medium heat for about 5 minutes, until the onion has softened. Stir in the cumin, paprika and tomato paste and fry for another minute.
- Rinse the chickpeas and add them to the pan with the crushed tomatoes and water. Crumble in the stock cube and bring to the boil.
- Simmer the soup, covered, for about 12 minutes, until the carrots are tender.
- Toast the sesame seeds in a dry frying pan until lightly coloured.
- Blend about half the soup with a stick blender. Stir in the spinach and let it wilt. Season with the lemon juice, salt and pepper.
- Top the soup with the sesame seeds and serve with the bread.
The cost is estimated from Swedish grocery prices.
