This simple, beautifully coloured golden soup will warm you through on long winter evenings. Nourishing, easy to prepare and wonderfully satisfying on its own — no meat needed.
Ingredients (serves 4)
- 1 x 400 g tin chickpeas
- 1 x 400 g tin chopped tomatoes
- 3–4 potatoes, peeled and diced
- 1 onion (red preferred)
- 1 tsp lemon juice
- 1 tsp cumin seeds
- 1 tsp curry powder
- Olive oil
- 250 ml water
- Salt and pepper
Instructions
- Drain and rinse the chickpeas. Finely dice the onion. Peel and cube the potatoes.
- Heat olive oil in a large pan. Toast the cumin seeds until fragrant. Add the onion and cook until golden.
- Add the curry powder, then the tomatoes, chickpeas, potatoes, lemon juice and water.
- Season well. Simmer over medium heat for 15 minutes until the potatoes are tender and the broth has thickened.
- Serve as a hearty soup or thick stew with warm naan or crusty bread.
बोन अप्पेतित! 🇮🇳
About This Recipe
Potato, Tomato and Chickpea Soup is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.
At a Glance
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
- Serves: 4-6
- Difficulty: Easy
Tips for the Best Results
- Sweat the aromatics gently before adding liquid so the Potato, Tomato and Chickpea Soup builds a deep, rounded base flavour.
- Blend only part of the soup for a texture that is both silky and rustic.
- Taste and adjust the seasoning right at the end, when the flavours have fully come together.
- A drizzle of good olive oil or a spoon of cream just before serving lifts the whole bowl.
Serving Suggestions
Ladle the Potato, Tomato and Chickpea Soup into warm bowls and serve with crusty bread or a swirl of olive oil. It makes a comforting starter or, with a green salad alongside, a light main course.
Storage
Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently so the texture stays as good as freshly made, and freeze portions for longer storage.
