Cumin-Spiced Chickpea and Tomato Soup

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A hearty, aromatic soup with roasted chickpeas and tomatoes, simmered with warm spices. This Mediterranean-inspired soup recipe, 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.

Ingredients

• 2 (15 oz cans), drained and rinsed chickpeas
• 2 tbsp olive oil
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 (28 oz) can, crushed canned tomatoes
• 1 tsp ground cumin
• 2 cups chicken or vegetable broth
• 2 tbsp, chopped fresh cilantro
• 1/2 tsp salt

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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.