Herb-Infused Tomato and Chickpea Soup

A simple, aromatic soup with tomatoes, chickpeas, and fresh herbs for a bright, comforting bowl.

Cuisine: Eritrean

Category: Quick Meals

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 can (15 oz) chickpeas
• 1 tbsp olive oil
• 1/2 cup finely diced onion
• 2 cloves, minced garlic
• 14 oz can diced tomatoes
• 2 cups vegetable broth
• 1/4 cup chopped fresh basil
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Drain and rinse chickpeas thoroughly. In a pot, heat olive oil over medium heat, then add onion and cook for 4 minutes until softened.
2. Step 2: Add garlic and cook for 1 minute until fragrant, then stir in diced tomatoes and vegetable broth.
3. Step 3: Bring to a gentle simmer, then add chickpeas, salt, and black pepper. Simmer uncovered for 20 minutes to meld flavors.
4. Step 4: Remove from heat, stir in fresh basil and parsley, and let sit for 5 minutes before serving to allow herbs to infuse.