Chickpea Tomato Soup (Italian-Inspired, Vegan & Oil-Free)
A hearty chickpea tomato soup made with cooked chickpeas (garbanzo beans) and their cooking liquid. Seasoned with shio koji, rosemary, garlic, and chili for an Italian-inspired flavor. Oil-free and vegan — a satisfying, flexible soup you can make with whatever vegetables you have on hand.
Equipment
- pot
- Knife and cutting board
- Spatula
Ingredients
- 75 g cooked chickpeas garbanzo beans
- 500 ml chickpea cooking liquid
- 150 g cherry tomatoes frozen works; canned or regular tomatoes also fine
- 1 turnip
- 2 leaves napa cabbage
- ½ carrot
- 1 potato
- 1 clove garlic 3–4 g, minced
- 1 chili deseeded
- 1 sprig rosemary about 10 cm
- 1 tablespoon shio koji or more, to taste
Instructions
Prep
- Cut the vegetables into bite-sized pieces and place them in a pot.If using frozen cherry tomatoes, add them whole. Once softened, crush them with a spatula.150 g cherry tomatoes, 1 turnip, 2 leaves napa cabbage, ½ carrot, 1 potato
- Add the minced garlic, deseeded chili, rosemary, chickpeas, and cooking liquid.75 g cooked chickpeas, 1 clove garlic, 1 chili, 1 sprig rosemary, 500 ml chickpea cooking liquid
Simmer
- Bring to a boil over medium heat, then reduce to low and simmer until the vegetables are tender.
- Add shio koji to taste and adjust seasoning before serving.1 tablespoon shio koji
Notes
- If the tomatoes lack sweetness, add a small pinch of sugar at the end to balance the sweetness.
- To reduce the heat, use less chili — or leave it out entirely.
- If using salted canned chickpeas, start with less shio koji and adjust gradually.