Japanese-Inspired Chickpea and Tomato Soup

Japanese-Inspired Chickpea and Tomato Soup
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What Started it all:
Chickpeas, Tomato, broth or stock (chicken, vegetable), blender


  • 2 cans of chickpeas, drained and rinsed
  • 4 ripe tomatoes, roughly chopped
  • 4 cups of vegetable broth
  • Salt and pepper to taste


  1. In a large pot, bring the vegetable broth to a gentle simmer over medium heat.
  2. Add the chickpeas and chopped tomatoes to the pot.
  3. Simmer the mixture for 15-20 minutes, allowing the flavors to meld together.
  4. Using a blender, carefully blend the soup until smooth and creamy.
  5. Season with salt and pepper to taste, and adjust the consistency with more broth if needed.
  6. Ladle the soup into bowls and serve hot, perhaps with a side of crusty bread or steamed rice.

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