Tomato Soup with Chickpeas, Onions, and Carrots
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
600 g of chickpeas is the weight of the main ingredient, without water. The soup should be thick.
Ingredients
- Passata Tomato Sauce - 2 lbs
- Chickpea - 21.2 oz
- Onion - 3 pieces
- Garlic - 1 clove
- Carrot - 2 pieces
- Bay leaf - 2 pieces
- Oregano - 1 tablespoon
- Olive Oil - 8 tablespoons
- Brown Sugar - 2 teaspoons
- Salt - to taste
- Ground Black Pepper - to taste
- Turmeric - to taste
Step by Step guide
Step 1
Preheat the oven to the maximum temperature. Take a wide glass bowl and line it with parchment paper.
Step 2
Slice the onion into rings. Place it in the bowl, brush with oil, and season with pepper. Put it in the oven for about 20 minutes (the onion should become dried).
Step 3
Rinse the chickpeas under running water and let them drain.
Step 4
In a large saucepan, combine the passata, pepper, turmeric, minced garlic, oregano, bay leaves, 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).
Step 5
Shred the carrots using a vegetable peeler. Add the carrots and chickpeas to the saucepan.
Step 6
Add the sugar and continue to boil.
Step 7
Stir the cooked onions to separate the rings and add them to the saucepan. Remove the lid and cook for another 15 minutes.
Step 8
Serve warm. You can add a spoonful of pesto sauce to the plate.
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