Happiness is a good soup in the freezer. This Chickpea Soup with Sundried Tomatoes freezes well. Stock some away for a busy day!

chickpea soup in black bowls

Slowly I’m revisiting some of my older posts – the ones that deserve some attention because they really are just great recipes. This Chickpea and Sundried Tomato soup recipe from ages ago. I recently had the pleasure of being reminded how good this soup really is. So here’s a bit of an update, new photos and a few other minor edits. You need to add this recipe to your winter meal rotation. Definitely worth making a big batch and stashing some in the freezer.


I read somewhere, sometime, in some cookbook: Happiness is lasagna in the freezer. Well for me, happiness is having a really good soup in the freezer.

When life permits, my weekend routine usually involves making a big batch of soup. I like to start the week off right with a healthy Sunday night dinner.  I’m not a bit fan of the traditional and heavy Sunday night meals. We usually eat early and lightly. Not too much fuss. If you come by for a visit on a Sunday know this is probably what you are getting. Unless of course it is summer and I’m making salad or Monday is a holiday in which case Sunday Soup becomes Monday soup…

I always make enough so that I have leftovers for lunch for a few days at least. Even better if I have enough to freeze and stash for a whole other family meal – that is true happiness.

This weeks soup:

A brightly coloured and flavoured soup, rich from the sun-dried tomatoes and tahini. Filling. I highly recommend the parsley and a dash of dark toasted sesame oil drizzled before serving.

two bowls of sundried tomato soups

A few notes :
  • Use dry-packed sun dried tomatoes here, not the kind packed in oil. This is a great place to use those packed without sulfates, as they can be a bit on the tougher side. No need to soak before throwing them in the soup.
  • I’ve used 3-1/5 cups of chickpeas in this recipe. You will need about 2 – 15oz cans, or 2 -19oz cans, which will give you a bit more than 31/2 cups, but not something I would worry about. Just throw them all in. I’ve recently discovered frozen cooked chickpeas in the freezer section of the grocery store – which I think just might be the best invention ever and makes getting exactly the right quantity a cinch. Or you can cook your own and grab from the freezer. I use my slow-cooker to make big batches and grab as I need to for recipes.
  • For easy meals, this is a great soup to have packed in individual servings in the freezer. If you use a tupperware type container, you can grab and throw individual servings into lunches on busy week days.

Chickpea and Sundried Tomato Soup

A quick, full flavour and hearty vegan soup. Freezes beautifully.
Prep Time30 mins
Total Time30 mins
Servings: 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 large carrots chopped
  • 2-3 cloves of garlic crushed
  • 1 teaspoon cumin
  • 1 teaspoon dry mustard
  • a pinch or two of cayenne
  • 3-1/2 cups cooked or canned chickpeas
  • 750 ml  can crushed tomatoes
  • 6-8 sundried tomatoes dry (not packed in oil), chopped
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon tamari sauce
  • 4 cups vegetable stock or water
  • 2 tablespoons tahini
  • 1 teaspoon of dark sesame oil for flavour
  • salt and pepper to taste
  • 1/4 cup fresh parsley chopped

Instructions

  • In a large pot on medium heat, cook onions and carrots until soft and translucent. Add garlic and spices and cook, stirring constantly for about 1 minute. Add chickpeas, tomatoes, vinegar, soy sauce and stock. Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.  In a blender, blend half of the soup with tahini until smooth. Return to pot, heat through, add salt and pepper if need. Garnish with parsley.
Trish Cowper | the infinebalance food blog

Useful tools for this recipe: