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Tomato Chickpea Soup

Prep Time:

15 minutes

Cook Time:

20 minutes


4 Servings



About the Recipe

Cozy vegan tomato chickpea soup with hearty sweet potatoes and incredible spices like garlic, cumin, and fresh basil. Top this nourishing soup with avocado for a delicious, filling lunch or dinner.


  • 1 teaspoon olive oil or butter (I prefer butter)

  • 2 cloves garlic, minced

  • 1 onion, chopped

  • 1 coloured capsium, diced

  • 2 large carrots, diced

  • 1 medium sweet potato, peeled and diced

  • 1 bowl (200gm) chickpeas

  • 1 bowl (200gm) diced tomatoes

  • 1/2 teaspoon cumin

  • 1/2 teaspoon red pepper flakes

  • 1 tablespoon fresh chopped coriender leaves

  • 1/8 teaspoon cinnamon

  • salt and pepper for seasoning


  • Heat the oil or butter in a sauce pan. Add the onion, garlic, and salt; saute for 2 minute. Add the diced vegetables (pepper and carrots) to the pan and saute for 5 minutes.

  • Add in the tomatoes and the chickpeas. Add 500 ml of water, cumin, basil, red pepper flakes, cinnamon, and salt. 

  • Once it comes to boil, add the diced sweet potatoes. 

  • Cover and simmer for 10 minutes, or until potatoes are tender.

  • Serve garnished with freshly chopped coriender leaves.

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