Tomato soup with chickpeas and bell pepper
4 servings
90 minutes
Tomato soup with chickpeas and bell peppers is a vibrant representative of Mediterranean cuisine, combining the rich aromas of fresh vegetables and spicy seasonings. Historically, chickpeas are one of the key ingredients in traditional dishes from this region due to their nutritional value and depth of flavor. This soup impresses with the harmony of sweet bell peppers, tangy tomatoes, and earthy notes of chickpeas, complemented by an exquisite bouquet of French herbs and cumin seeds. The dish has a tender texture, pleasant thickness, and warming effect, making it an ideal choice for both a light lunch and a cozy dinner. Served hot, garnished with fresh herbs, it pairs wonderfully with crusty bread that highlights its rich taste.
1
Soak the chickpeas in cold water for 12 hours. Then rinse the peas, add water, and cook for 1 to 1.5 hours.
- Chickpeas: 200 g
- Water: 2.5 l
2
Cut the tomatoes and pour boiling water over them to remove the skin. Then, chop the tomatoes into small cubes.
- Tomatoes: 2 pieces
3
Pour vegetable oil into a heated pan and add chopped tomatoes. Then add tomato paste. After that, add spices.
- Vegetable oil: 1 tablespoon
- Tomatoes: 2 pieces
- Tomato paste: 2 tablespoons
- Herbes de Provence: pinch
- Caraway seeds: pinch
4
Chop the green onion leaves and add them to the tomatoes.
- Green onion tops (scallion greens): 1 bunch
5
Cut the bell pepper into cubes.
- Bell pepper: 1 piece
6
When the chickpeas are cooked, add pepper and tomatoes stewed with onions. Cook on low heat for another 10 minutes.
- Bell pepper: 1 piece
- Chickpeas: 200 g
- Tomatoes: 2 pieces
- Green onion tops (scallion greens): 1 bunch