Tomato Soup with Chickpeas and Bell Pepper
Soups • Mediterranean
Description
If you are using fresh tomatoes, the soup may be quite acidic. You can add sugar. Also, during cooking, you can add salt to taste. I prepare everything without salt and sugar. If I want it saltier, I use soy sauce.
Ingredients
- Chickpea 5 oz
- Orange Bell Peppers 1 piece
- Tomatoes 2 pieces
- Passata Tomato Sauce 2 tablespoons
- Scallions 1 bunch
- Herbes de Provence a pinch
- Toasted Cumin Seeds a pinch
- Water 5 qt
- Vegetable Oil 1 tablespoon
Step-by-Step Guide
Step 1
Soak the chickpeas in cold water for 12 hours. Then rinse the peas, cover with water, and cook for 1 to 1.5 hours.
Step 2
Score the tomatoes and pour boiling water over them to remove the skin. Then chop the tomatoes into small cubes.
Step 3
In a heated skillet, pour in the vegetable oil and add the chopped tomatoes. Then add the tomato paste. After that, add the spices.
Step 4
Chop the green onion and add it to the tomatoes.
Step 5
Cut the bell pepper into cubes.
Step 6
When the chickpeas are cooked, add the bell pepper and the stewed tomatoes with onions. Cook on low heat for another 10 minutes.
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