Happiness is a good soup in the freezer. This Chickpea Soup with Sundried Tomatoes freezes well. Stock some away for a busy day!
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.
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 3-⅕ 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
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
- 3-½ 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
- ¼ 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.
Useful tools for this recipe:
An Unrefined Vegan says
We adore soup in this household. Not only cuz it's delicious, but it can be put together fast and easy! Beautiful color in that soup!
Suzi says
Looks fantastic, I love those ingredients. Just used sun-dried tomatoes with broccoli.
marthaeo says
Your photos are always so well done! Kudos!
soupstalin says
I can't wait to try this one! It sounds like it has a nice depth of flavor and is pretty easy to make.
thekalechronicles says
Your soup has an appealing color. I am confused though -- your title says sun-dried tomatoes and your recipe cites crushed tomatoes -- which did you use?
infinebalance says
Holy crap! Good catch... I've revised and edited. The recipe uses both canned tomatoes and a good 1/3 to 1/2 of chopped sundried.
I can't believe i missed the star ingredient!
Lauralicious Recipes says
Love the colourful look and the photo you took and the recipe itself sounds absolutely delicious!
Kiri W. says
Mmmm, this must be so bright in flavor 🙂 Love the idea, and like you, soup in the freezer makes me happy!
bcohen says
Yum yum yum yum yum... I make this on Sunday and eat it all week.. my 8 year old daughter loves it too and takes it in her packed lunch.
Lorelei says
When do I add in the sesame oil? It's listed near the end of the ingredients, but isn't mentioned in the instructions. Thank you
Trish says
Good catch! Thank you
Use dark sesame oil and add at the end just before serving. It will really bring out the tahini flavour 😊