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Smoky chickpea soup with herbs and yogurt served in bowls
Knorr

Smoky chickpea soup with herbs and yogurt

A star rating of 4 out of 5.1 ratingRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Add a flavoured stock pot to give a subtle kick to this smoky chickpea soup. Whether for lunch or supper, it's a dish the whole family will enjoy

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal205
low infat9g
saturates2g
carbs20g
sugars10g
fibre6g
protein9g
salt1.1g
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This recipe has been produced and tested in partnership with Knorr

Ingredients

  • 2 tbsp olive oil
  • ½ onion, finely chopped
  • 1 carrot, finely chopped
  • ½ red pepper, finely chopped
  • 1 garlic clove, crushed
  • 400g can chopped tomatoes
  • 1 Knorr Smoked Chilli & Tomato Stock Pot
  • 400g can chickpeas, drained
  • 4 tbsp yogurt
  • small bunch of coriander or mint

Method

  • STEP 1

    Heat the oil in a saucepan and fry the onion, carrot and pepper over a low heat for 5 mins or until softened, but not browned. Add the garlic and fry for 30 seconds more.

  • STEP 2

    Tip in the tomatoes, then fill the can with water and pour into the pan, too. Add the Knorr Smoked Chilli & Tomato Stock Pot and 500ml more water. Bring to a simmer and cook for 10 mins. If you would like a less textured soup, blend the soup with a stick blender until smooth.

  • STEP 3

    Stir in the chickpeas, crushing some of them with a potato masher, then cook for another 10 mins. To serve, ladle into four bowls, swirl through some yogurt and scatter the coriander or mint on top.

RECIPE TIPS

NO CHICKPEAS?
If you’ve no chickpeas in the cupboard, you can use any type of canned bean for this.

Goes well with

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A star rating of 4 out of 5.1 rating
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