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Crispy Chickpea and Tomato Soup

Crispy Chickpea and Tomato Soup

with Cheesy Tortillas and Basil

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Roasting chickpeas in the oven gives them a crispy texture and nutty flavor. They’re perfect sprinkled over this herby tomato soup. The best part? The cheesy tortillas for dipping, of course!

Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 box

Chickpeas

1 box

Diced Tomatoes

1 unit

Yellow Onion

2 clove

Garlic

1 unit

Veggie Stock Concentrate

4 ounce

Pesto

(ContainsMilk)

½ ounce

Basil

2 unit

Whole Wheat Tortillas

(ContainsWheat)

½ cup

Mozzarella Cheese

(ContainsMilk)

1 teaspoon

Cumin

1 teaspoon

Dried Oregano

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Sugar

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3171 kJ
Calories758 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate94 g
Sugar12 g
Dietary Fiber18 g
Protein33 g
Cholesterol0 mg
Sodium1481 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Baking Sheet
Large Pot
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Heat the oven to 400 degrees. Drain and rinse the chickpeas. Halve, peel, and finely dice the onion. Mince or grate the garlic. Pick the basil leaves from the stems, reserving both.

2

Toss half the chickpeas on one side of a baking sheet with a drizzle of oil, half the cumin, half the oregano, and a pinch of salt and pepper. Roast for 20-25 minutes, tossing occasionally.

3

Heat a drizzle of oil in a large pot over medium high heat. Add the onion and cook, tossing for 3-4 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant. Add the tomatoes, vegetable stock concentrate, basil stems, and 1½ cups water to the pan. Season with salt (we used ½ teaspoon kosher salt) and pepper. Bring to a simmer. Taste and add up to 1 teaspoon sugar, if needed.

4

Simmer the soup: Add the remaining chickpeas to the pot, cover, and reduce heat to low. Simmer for about 15 minutes. Season to taste with salt and pepper.

5

Remove the baking sheet from the oven. Place the tortillas on the other side of the baking sheet and sprinkle with the mozzarella cheese, remaining oregano, and remaining cumin. Fold each tortilla in half. Return to the oven for 5-7 minutes, until melted and slightly crisp. Cut the tortillas into wedges.

6

Divide the crispy chickpea and tomato soup between bowls. Dollop each bowl with 1 Tablespoon pesto and stir to swirl it into the soup. Sprinkle with the basil leaves and crispy chickpeas. Serve with the cheesy tortillas and enjoy!