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Roast Tomato Soup with Spicy Chickpeas


Recipe Info

  • Servings : 4
  • Cook Time : 1:25 h
  • Ready In : 1:25 h

This earthy and delicious soup with spicy chickpeas will warm you up in no time.


  • 1 can chickpeas, rinsed and drained
  • 1/2 tbsps olive oil
  • 1/4 tsp salt
  • /4 tsp pepper
  • 11/4 tsp paprika
  • 1 tsp cayenne pepper
  • For the soup:
  • 10 tomatoes, each one cut in 6 or 8 pieces
  • 2 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 6 cloves of garlic, tip chopped off
  • 940ml vegetable stock
  • 350ml water
  • 1-2 tsps salt
  • 3⁄4-1 tsp pepper
  • 1 tsp paprika
  • 1 tsp fresh thyme
  • 1⁄2 tsp dried oregano
  • 3 tbsps chives, chopped
  • handful basil
  • 3 tbsps balsamic vinegar
  • 2-3 tbsps olive oil
  • extra basil, to serve
  • sesame seeds, to serve
  • cream, to serve


Step 1

Start by preparing your chickpeas. Preheat the oven to 220°C. Place the chickpeas on a baking sheet. Toss them with the olive oil to coat evenly. Add the salt, pepper, paprika and cayenne on top and toss to distribute. Roast for 20 minutes, then shake the pan and toss before roasting for another 20-25 minutes until crispy.

Step 2

For the soup, Pre-heat oven to 180°C. Place tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Place the onions and carrots on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast veggies for about 30 minutes.

Step 3

Add stock, thyme, oregano, chives, paprika, salt, and pepper to soup pot. Bring to a boil, then reduce to a simmer. Cook until veggies are done roasting. Add roasted veggies to the soup pot. Bring to a boil and cook 15-30 minutes, or until carrots are tender. Add basil and balsamic vinegar and cook 5 minutes more.

Step 4

Blend the soup until smooth. Taste and adjust seasoning. Add a drizzle of good olive oil. Serve it topped with a drizzle of cream, spicy chickpeas, sesame seeds and fresh basil.

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