Tomato Soup with Chickpeas and Seafood

by Editorial Staff

A fragrant, healthy and satisfying tomato soup with chickpeas and seafood can be prepared according to this recipe.

Cook: 45 mins

Servings: 2

Ingredients

  • Boiled chickpeas – 150 g
  • Mussels – 150 g
  • Squid – 1 pc.
  • Tomatoes in their own juice – 150 ml
  • Celery – 2 stalks
  • Bulb onions – 1 pc.
  • Carrots – 1 pc.
  • Garlic – 2 cloves
  • Vegetable broth (or water) – 400 ml
  • Olive oil – 1 tbsp
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. Prepare foods for tomato soup with chickpeas and seafood.
  2. Cut celery and onion into small cubes, cut carrots into semicircles. Finely chop the garlic with a knife.
  3. In a saucepan or a heavy-bottomed saucepan, heat the olive oil and fry the chopped vegetables for 5-6 minutes, stirring occasionally.
  4. Add tomatoes in your own juice.
  5. Pour vegetable broth or water into a saucepan.
  6. Season with salt and black pepper to taste. Cook the soup for 10 minutes.
  7. Then add the chickpeas, cook the soup for another 15 minutes.
  8. At the very end, add seafood: pre-rinse the mussels under running water, cut the squid into rings, removing the chitinous plate from the carcass. Cook tomato soup for another 5-7 minutes, then remove from heat.
  9. Tomato soup with chickpeas and seafood is ready.

Enjoy your meal!

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