Chick Pea and Tomato Soup


Chick Pea and Tomato Soup

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 4

Tip ~


2 tbsp sunflower oil

1 red onion, chopped

2 garlic cloves, crushed

2 tsp cumin seeds

1 tsp mild curry powder

2 x 400g cans of chopped tomatoes

175g / 6oz carrots, diced

50g / 2oz red lentils

Finely grated zest and juice of 1 orange

425g can chick peas, drained

Salt and pepper


  • Heat the oil in a large pan and cook the onion, garlic, cumin seeds and curry powder for 5 minutes.
  • Add the tomatoes, carrots, lentils and orange zest to the pan. Then make up the orange juice to 575ml / 1 pint with water and stir into the soup.
  • Bring to the boil, cover and simmer for 30 minutes, until the carrots are tender.
  • Allow the soup to cool briefly. Puree the soup until a fairly coarse texture is achieved. The toss in the chick peas and season to taste.
  • Reheat the soup and serve with croutons scattered over the top if liked.