Cumin-Spiced Chickpea and Tomato Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, aromatic soup with roasted chickpeas and tomatoes, simmered with warm spices. This mediterranean-inspired soups ready in about 55 minutes pairs chickpeas, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 Mediterranean cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 drained and rinsed cans chickpeas with 1 tbsp olive oil and 1/2 tsp ground cumin on a baking sheet. Roast for 25 minutes until golden and slightly crisp.
  2. Step 2: While chickpeas roast, heat 1 tbsp olive oil in a large pot over medium heat. Sauté 1 diced medium onion for 5 minutes until soft. Add 3 minced garlic cloves and cook 1 minute more until fragrant.
  3. Step 3: Stir in 1 (28 oz) can crushed tomatoes, 2 cups chicken broth, 1/2 tsp salt, and 1 tsp ground cumin. Bring to a simmer and cook for 10 minutes to blend flavors.
  4. Step 4: Add roasted chickpeas to the pot and simmer gently for 5 minutes. Stir in 2 tbsp chopped fresh cilantro just before serving.

Frequently asked questions

How long does Cumin-Spiced Chickpea and Tomato Soup take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cumin-Spiced Chickpea and Tomato Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpeas from drying out.

Can I substitute ingredients in Cumin-Spiced Chickpea and Tomato Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cumin-Spiced Chickpea and Tomato Soup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cumin-Spiced Chickpea and Tomato Soup?

Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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