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Chickpea Masala Tomato Soup

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soups Soups & Stews Vegan Vegetarian

Two bowls of Chickpea Masala Tomato Soup and a bag of Rancho Gordo Garbanzo bean

Here is a hearty, plant-based recipe from the blog Clean Food Dirty Girl featuring our Garbanzo beans. If you have cooked Garbanzos on hand, you can have this satisfying soup on the table in about 30 minutes. Photograph above by Amber Asakura.

Listen to Steve talk beans, and more, with Molly Patrick on the Clean Food Dirty Girl Podcast

Blender ingredients 

  • 3 cups vegetable broth or stock 
  • 1¾ cups canned tomato puree (425 g) 
  • ½ cup yellow onion diced (80 g) 
  • 1½ tablespoons tomato paste (25 g) 
  • 1 tablespoon pure maple syrup (20 g) 
  • 1½ teaspoons garlic powder 
  • 1 teaspoon garam masala 
  • ¾ teaspoon ground cumin 
  • ¾ teaspoon salt 
  • ½ teaspoon ground ginger 
  • ¼ teaspoon ground turmeric 
  • ¼ teaspoon black pepper 
  • ⅛ teaspoon dried red chili flakes 
  • 1 pinch ground cloves 

Everything else 

  • 3 cups cooked Rancho Gordo Garbanzo Beans (450 g)
  • 1¾ cups canned diced tomatoes, undrained (425 g) 
  • 1 cup spinach, chopped (30 g) 
  • ¾ cup canned coconut milk (stir before measuring)
  • 2 tablespoons cilantro, chopped (3 g) 

Serves 4 (makes 8 cups)

Directions 

  1. Place all of the blender ingredients into your blender and puree, then transfer the mixture to a stockpot. 
  2. Drain the garbanzo beans and add them to the stockpot along with the diced tomatoes and bring the mixture to a boil over high heat then reduce the heat and simmer for 15 minutes, stirring occasionally. If your soup starts splattering, place a lid on the pot at an angle. 
  3. Stir in the spinach, coconut milk, and cilantro and cook for one minute. 
  4. Ladle into bowls and enjoy this comforting soup. 


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