Smoky Chickpea Soup with Yogurt and Fresh Herbs

Name: Smoky Chickpea Soup with Yogurt and Fresh Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 400 g canned chickpeas, drained; 1/2 onion, finely chopped; 1 carrot, finely chopped; 1/2 red pepper, finely chopped; 1 clove garlic, crushed; 400 g canned chopped tomatoes; 2 tbsp olive oil; 1 Knorr Smoked Chilli & Tomato Stock Pot; 900 ml water; 4 tbsp plain yogurt; 1 small bunch coriander or mint

This smoky chickpea soup is hearty, bright, and ready with simple pantry ingredients. Tomatoes, chickpeas, chilli-tomato stock, cooling yogurt, and fresh herbs make a comforting vegetarian bowl with plenty of texture.

Servings4 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

canned chickpeas, drained
400 g
onion, finely chopped
0.5
carrot, finely chopped
1
red pepper, finely chopped
0.5
garlic, crushed
1 clove
canned chopped tomatoes
400 g
olive oil
2 tbsp
Knorr Smoked Chilli & Tomato Stock Pot
1
water
900 ml
plain yogurt
4 tbsp
coriander or mint
1 small bunch

Step-by-Step Instructions

Warm the olive oil in a medium saucepan over low to medium heat. Add the onion, carrot, and red pepper, then cook for about 5 minutes, stirring often, until softened but not browned. Stir in the garlic and cook for 30 seconds, just until fragrant.

Add the chopped tomatoes. Fill the empty tomato can with water, pour it into the pan, then add the smoked chilli and tomato stock pot plus another 500 ml water. Stir well, bring to a gentle simmer, and cook for 10 minutes. For a smoother soup, blend with an immersion blender until the texture is as smooth as you like.

Stir in the drained chickpeas. Lightly mash some of them in the pan with a potato masher to thicken the soup, then simmer for another 10 minutes. Ladle into bowls and finish each serving with a swirl of yogurt and a scattering of coriander or mint.

Chef's Tips

Use vegetable stock with a pinch of smoked paprika and chilli flakes if you do not have the smoked chilli and tomato stock pot. Mash only part of the chickpeas for the best balance of creamy broth and texture. Store leftovers without the yogurt topping in an airtight container for up to 3 days; reheat gently and garnish just before serving.