Vegan Spicy Tomato and Chickpea Soup is the best ever soup to have on a cold day!! We have a saying in Ireland that a hearty or filling meal has both eating and drinking in it. That perfectly describes this soup!!
I serve it with my One Hour Soft White Bread and it makes a very satisfying meal.
Home made bread and soup in an hour? What more could you ask for??! It is a spicy tomato soup with chickpeas and beautiful soft fluffy herb dumplings floating in it. It is very quick and easy to make but looks like it took hours!
Vegan Spicy Tomato and Chickpea Soup is made with tinned tomatoes and chickpeas so it is great to make anytime as you can have the ingredients on standby in the cupboard. It is a flexible recipe because you can vary the heat according to personal preference.
Are you a chilli fiend?? Then add more dried chilli, chopped fresh chillies or dried chilli flakes to ramp up the heat. If you are serving children or people who do not like heat then you could leave the chilli powder out.
You start by gently frying the onions and garlic until soft. Adding the chilli and cumin gently fry for a min or so.
Be careful to keep the temperature low because you do not want to burn the spices!
The tinned tomatoes, sugar, passata and water are then added. I always add a bit of sugar with tinned tomatoes. Why? Tinned tomatoes tend to lose the sweetness of sun ripened fresh tomatoes so adding some sugar just enhances their flavour you cook the soup for ten minutes.
While it is cooking make the dumplings by mixing the self raising flour, suet/margarine and herbs until resembles breadcrumbs. Add enough water to make a soft dough that falls from a spoon but is not runny.
Vegan Spicy Tomato and Chickpea Soup is the soup I make most often as is my children`s favourite. If you have never had dumplings before than believe me you need to try them today!!
The dumplings are quick to make and you just throw them in the soup at the end where they cook in ten minutes. Dumplings float to the top when they are cooked so you never have to worry about them being raw inside.
They are light and fluffy to eat making them the perfect finishing touch to the soup. Use a metal spoon after you add the dumplings as a wooden spoon tends to break them up. If you would like smaller dumplings than add the dough in teaspoon sized pieces instead of tablespoon sized pieces.
Spicy Chickpea and Tomato Soup
Ingredients
- Onion (chopped)
- 1 Tablespoon Coconut Oil
- 2 Cloves Garlic (crushed)
- 1/2 Teaspoon Chilli powder
- 1 Teaspoon Cumin
- 400g/ 14oz Tin Chopped Tomatoes
- 575ml/ 1 Pint Tomato Passata
- 1 Vegetable Stock Cube
- 1 Tablespoon Sugar
- 1500ml/ 1 1/2 Pint Water
- salt and pepper
- 400g/ 14oz Tin Chickpeas
- 150g/ 5oz self-raising flour
- 75g/ 3oz Vegetable Suet or Margarine
- 1 Tablespoon Dried herbs
Instructions
- Melt the coconut oil in a large saucepan. Gently fry the onion and garlic until soft
- Add the chilli powder and cumin. Fry gently for one minute
- Add the tinned tomatoes and passata along with the stockcube dissolved in the water
- Simmer for 10 minutes
- Blend until smooth
- Add the chickpeas along with the liquid from the tin
- Add salt and pepper to taste
- Make the dumplings by mixing the flour and suet with the herbs
- Add 8-9 tablespoons of water to make a soft dough that will drop from a spoon. It should not be runny!
- Put rounded tablespoons of the dough into the soup if you want big dumplings. If you would prefer smaller dumplings then use teaspoons to drop in the dough
- Cover with lid and simmer for 10 minutes. The dumplings will be floating on the top when they are cooked
- Divide the dumplings between the bowls and then pour in the soup
- Serve with rolls or bread
- Try my One Hour Soft White Bread with the soup
Did you make this recipe? Take a pic and share it on Instagram with the hashtag #aveggiecooks__ and tag @aveggiecooks__. I would love to see it!
Other recipes to try:
