Indian Spiced Chickpea and Fire Roasted Tomato Soup

Warm up your soul with this vibrant and hearty Indian Spiced Chickpea and Fire Roasted Tomato Soup, a quick and nourishing recipe that brings bold flavors to your table in just 45 minutes. This comforting soup is infused with fragrant Indian spices like cumin, coriander, turmeric, and a touch of cayenne for optional heat, perfectly balanced by creamy chickpeas and smoky fire-roasted tomatoes. A splash of lemon juice adds brightness, while the silky texture—achieved by partially blending—makes it irresistibly satisfying. Garnished with fresh cilantro and optionally topped with a dollop of yogurt, this soup pairs beautifully with naan or crusty bread for a wholesome, vegan-friendly (without yogurt) meal. It's the ultimate fusion of spice and simplicity, ideal for cozy dinners or make-ahead lunches.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper (optional)
• 28 ounces fire-roasted canned tomatoes (with juices)
• 4 cups vegetable broth
• 3 cups cooked chickpeas (or canned, drained and rinsed)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons fresh cilantro, chopped (for garnish)
• 1 tablespoon lemon juice
• 0.25 cup plain yogurt (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 5 minutes, until the onion is soft and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

Add the ground cumin, coriander, turmeric, and cayenne pepper (if using). Stir well and cook for 30 seconds to toast the spices.

Step 5

Pour in the fire-roasted tomatoes with their juices and the vegetable broth, stirring to combine.

Step 6

Add the cooked chickpeas, salt, and black pepper. Increase the heat to bring the soup to a gentle boil, then reduce the heat to low and simmer for 20 minutes.

Step 7

Taste the soup and adjust the seasoning as needed.

Step 8

Use an immersion blender to blend the soup slightly, leaving some chickpeas whole for texture. Alternatively, transfer half the soup to a blender, pulse until smooth, and stir it back into the pot.

Step 9

Stir in the lemon juice and simmer for 2 more minutes.

Step 10

Ladle the soup into bowls and garnish with fresh cilantro and a dollop of yogurt, if desired.

Step 11

Serve warm with naan or crusty bread on the side.

Nutrition Facts

Serving size	(2624.9g)

Amount per serving	% Daily Value*
Calories	1993.0

Total Fat 55.6g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 6mg	0%
Sodium 7077.5mg	0%
Total Carbohydrate 302.2g	0%
Dietary Fiber 77.5g	0%
Total Sugars 78.0g
Protein 86.1g	0%

Vitamin D 32IU	0%
Calcium 739.6mg	0%
Iron 30.2mg	0%
Potassium 5252.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.4%

Protein: 16.8%

Carbs: 58.9%