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chickpea tomato soup


tomato, soup, slow cooker

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  • 1/2 C diced carrots
  • 1/2 C diced celery
  • 1 clove garlic, minced
  • 30 oz chickpeas, rinsed and drained
  • 28 oz crushed tomatoes
  • 3 C chicken broth
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 2 Tbl chopped fresh basil
  • 2 C fresh baby spinach
  • 1/4 C shredded parmesan cheese, extra for garnish



Step 1

Stove top Version
Microwave veggies until tender. In large pot combine veggies with all ingredients except spinach. Cover and cook on low for 30 minutes. Add spinach and simmer until wilted, about 2 minutes.
Remove bay leaves and rosemary sprig. S & P to taste. Serve with Parmesan.

Crock pot version
Add all ingredients except spinach in slow cooker. Cook on low for 6 hours. When done remove bay leaves and Rosemary sprig. Add spinach, stir to wilt. Serve with extra parmesan.


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