Chickpea & Tomato Soup

This chickpea & tomato soup is a low-cost recipe that can be eaten for a nice lunch meal or an easy dinner. The ingredients are easily interchangeable to suit your personal preferences, therefore, feel free to change it as much as you want/need. This recipe should give you an idea of how to make a tasty and vegan chickpea & tomato soup.

Cooking timeDietLevelServes
30 Minsveganeasy2


  • 1 tbsp extra virgin olive oil, plus extra for drizzling
  • 2 large garlic cloves, thinly sliced
  • 200g tin chickpeas
  • 5 to 6 whole tomatoes, peeled
  • 200ml vegetable stock
  • freshly ground sea salt and black pepper


  • Heat the olive oil and the garlic gently in a medium saucepan over a medium heat until the garlic is soft and just starting to brown. Drain the chickpeas and stir in along with salt and pepper.
  • Stir in the tomatoes and vegetable stock. Bring to the boil, then reduce the heat until the soup is just simmering.
  • Cook the soup for 15 minutes
  • Check the seasoning, and serve finished with a generous drizzle of olive oil.

Macros (per serving)

Kcal: ~450
Carbs: ~46g
Protein: ~23g
Fat: ~13g (of which ~2g saturates)
Salt: ~0.1g

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