I am OBSESSED with this chickpea tomato soup at a restaurant called Saba in Atlanta, GA. The last few times I ate there, I became determined to recreate the soup myself. What would I do when I was no longer in Atlanta?!? I came home, and with a little tweaking here and there, came up with this recipe that comes as close as possible to the real deal.
Here is how I made it:
Rosemary Chickpea Tomato Soup Recipe:
28 ounces canned diced tomatoes
1 teaspoon garlic
1 teaspoon diced red onion
2 tablespoons tomato paste
32 ounces vegetable broth
2 15.5 ounce cans chickpeas, drained
3-4 tablespoons fresh rosemary, roughly chopped
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1/4 teaspoon dried thyme
pinch red pepper flakes
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
black pepper to taste
steps:
- In a large pot over medium-high heat, combine the diced tomatoes, tomato paste, garlic, and diced red onion. Once combined, add all other ingredients besides the canned chickpeas.
- Bring soup to a simmer. Once simmering, add the canned chickpeas.
- Simmer on medium-low heat for 20 minutes. Taste, and adjust seasonings accordingly. Continue simmering for 10 more minutes. Enjoy!! (hint- store soup in a container in the refrigerator— tastes even better as leftovers once the flavors meld together even more!).
