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Cream of Tomato and Chickpea Soup

www.savvyvegetarian.com
  • minutes
  • Serves 8

INGREDIENTS

2 1/2 cups

cooked chickpeas (aka garbanzo beans). *Bean cooking directions below OR use 2 16 oz cans, drained & rinsed

4 cups

water or bean broth (bean cooking liquid)

2

unsalted vegetable bouillon cubes

6

ripe plum tomatoes OR 1 large can crushed unsalted tomatoes

2

bay leaves

1 tbsp

raw cane or turbinado sugar

2 tbsp

olive oil

2

large carrots

2

celery stalks, diced

2 cloves

garlic

1 tsp

cumin

1 tsp

smoked paprika

1 pinch

chipotle pepper or to taste

1 tbsp

dried basil, or 1/2 cup chopped fresh basil

1/2 tsp

salt

1 tbsp

Braggs liquid aminos or low sodium soy sauce

2 tbsp

tomato paste

2 tbsp

minced fresh parsley or basil