Tomato Soup with Chickpeas and Peppers

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 onion (s)
  • 2 cloves garlic)
  • 1 red pepper (s)
  • 1 tablespoon olive oil
  • 400 ml tomatoes, passed
  • 750 ml vegetable stock
  • 1 can chickpeas
  • 2 teaspoons balsamic vinegar
  • 3 teaspoons sugar
  • Salt and pepper
  • Oregano, dried
  • Paprika powder, hot as rose
  • cream or crème fraîche
Tomato Soup with Chickpeas and Peppers
Tomato Soup with Chickpeas and Peppers

Instructions

  1. Peel and chop the onions and garlic. Clean, core and also chop the bell pepper.
  2. Sauté the onions and garlic in hot oil, add the paprika and stew. Pour in the tomatoes and the broth and bring to the boil. Let everything simmer for about 15 minutes. Drain the chickpeas and stir into the soup with the balsamic vinegar and sugar. Season the soup with salt, pepper, oregano and paprika, then refine with cream or crème fraîche.
  3. Freshly baked baguette tastes good with it.

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