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
- Prepare foods for tomato soup with chickpeas and seafood.
- Cut celery and onion into small cubes, cut carrots into semicircles. Finely chop the garlic with a knife.
- In a saucepan or a heavy-bottomed saucepan, heat the olive oil and fry the chopped vegetables for 5-6 minutes, stirring occasionally.
- Add tomatoes in your own juice.
- Pour vegetable broth or water into a saucepan.
- Season with salt and black pepper to taste. Cook the soup for 10 minutes.
- Then add the chickpeas, cook the soup for another 15 minutes.
- 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.
- Tomato soup with chickpeas and seafood is ready.
Enjoy your meal!
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