Tomato soup with chickpeas, onions and carrots

4 servings

60 minutes

Tomato soup with chickpeas, onions, and carrots is a bright and aromatic dish of Mediterranean cuisine, combining the richness of tomatoes, the tender texture of chickpeas, and the sweet notes of roasted onions and carrots. Historically, such soups were popular among Mediterranean peoples due to the availability of ingredients and their nutritional properties. This soup has a balanced flavor with light spicy hints of oregano and turmeric that harmoniously complement the sweet-sour base of passata and cane sugar. Its ease of preparation makes it an ideal choice for both everyday dinners and cozy family lunches. It pairs especially well with crusty bread or a spoonful of fragrant pesto, adding extra depth to its flavor.

Energy value per serving

• Calories: 796.4
• Proteins: 16g
• Fats: 60.5g
• Carbohydrates: 57.7g

Ingredients

• Tomato passata sauce: 1 kg
• Canned chickpeas: 600 g
• Onion: 3 pc
• Garlic: 1 clove
• Carrot: 2 pc
• Bay leaf: 2 pc
• Oregano: 1 tbsp
• Extra virgin olive oil: 8 tbsp
• Cane sugar: 2 tsp
• Salt: to taste
• Ground black pepper: to taste
• Turmeric: to taste

Cooking steps

1. Preheat the oven to the maximum temperature. Take a wide glass bowl and line it with parchment paper.

2. Slice the onion into rings. Place it in a bowl, brush with oil, and sprinkle with pepper. Put it in the oven for about 20 minutes (the onion should become dried).

   Required ingredients:

   • Onion: 3 pieces
   • Extra virgin olive oil: 8 tablespoons
   • Ground black pepper:  to taste

3. Rinse the chickpeas under running water and let them drain.

   Required ingredients:

   • Canned chickpeas: 600 g

4. In a large saucepan, combine the passata, pepper, turmeric, minced garlic, oregano, bay leaf, and oil. Rinse the passata bottle with 500 ml of water and pour it into the saucepan as well. Cover with a lid and let it come to a boil (about 15 minutes).

   Required ingredients:

   • Tomato passata sauce: 1 kg
   • Ground black pepper:  to taste
   • Turmeric:  to taste
   • Garlic: 1 clove
   • Oregano: 1 tablespoon
   • Bay leaf: 2 pieces
   • Extra virgin olive oil: 8 tablespoons
   • Tomato passata sauce: 1 kg

5. Chop the carrot using a vegetable peeler. Add the carrot and chickpeas to the saucepan.

   Required ingredients:

   • Carrot: 2 pieces
   • Canned chickpeas: 600 g

6. Add sugar and continue boiling.

   Required ingredients:

   • Cane sugar: 2 teaspoons

7. Mix the prepared onion to separate the rings and add it to the saucepan. Remove the lid and cook for another 15 minutes.

   Required ingredients:

   • Onion: 3 pieces

8. Serve warm. You can add a spoon of pesto sauce to the plate.