Tomato and chickpea is a match made in tastebud heaven. This rich and savoury soup is built by simmering a tomato-y broth with sausages, rosemary and garlic. Every bite is perfectly balanced to keep you full and satisfied on a cold winter day.
Equipment
Here’s everything you need to make tomato and chickpea soup at home:
- large pot or dutch oven
- chef’s knife
- cutting board
- medim bowl
- cheese grater
- strainer
Cooking Tips
- Brown your sausages. Although not completely necessary to make this recipe delicious, it’s an easy way to build flavour into the soup, and makes the sausages themselves a little more appealing to look at.
- Buying canned tomatoes is the best way to eat them in the winter, when they’re out of season. Look for whole, peeled tomatoes imported from Italy for the best taste and quality.
- Use homemade chicken broth if you can, but store bought will work in a pinch. This no-fuss chicken broth recipe is easy and cost effective.
- If you don’t have a parmesan rind to throw in the broth while it simmers, mix a bit of grated cheese into the soup before portioning it out into bowls. Then, finish it with more grated cheese before serving.
Tomato and Chickpea Soup
4-6
servings40
minutesIngredients
3-6 hot Italian sausages (3 large or 6 small)
4 garlic cloves, sliced
2 sprigs of rosemary, stems discarded and leaves roughly chopped
1 796 mL can peeled, whole tomatoes
900 mL chicken broth
1 parmesan rind, plus 1 cup grated parmesan for serving
1 796 mL can chickpeas, drained and rinsed
200g pasta, I'm using calamarata
2 tbsp olive oil
Salt (I'm using Diamond Crystal Kosher)
Cracked black pepper
Directions
Heat a large pot or dutch oven on medium-high. Add olive oil and sausages. Cook until brown on one side. Flip and repeat. Once browned, cut a slit in each sausage to release fat as they cook in the soup.
To the pot, add sliced garlic and chopped rosemary. Lower the heat to medium-low and cook until fragrant, about 1 minute.
While that cooks, pour your tomatoes into a medium bowl. Fill the can 1/3 of the way with water, swoosh it around, and add it to the tomato bowl — we don't want to waste any of that gorgeous tomato-y liquid! Using your hands, crush the tomatoes into smaller, bite-sized pieces.
Add the crushed tomatoes to the pot along with your chicken broth and parmesan rind. Bring to a medium simmer and let cook for 30 minutes.
Meanwhile, back in the bowl, add your dry pasta and cover with cold water. Give it a quick toss then let it sit, occasionally tossing, while the broth simmers. This step is completely optional but it will prevent the pasta from getting mushy in the soup, which is a great idea if you plan on having leftovers.
After 30 minutes of simmering, the broth should be rich and savoury, packed with great rosemary flavour. Season with 1 tsp salt and a few cracks of black pepper. Taste and adjust seasoning until the soup is irresistibly delicous.
Add your chickpeas. Then, strain out the cold pasta water and add the drained pasta. Bring the pot to a high simmer and cook until the pasta is slightly under al dente, about 10 minutes.
Remove the parmesan rind and serve with grated parmesan and more cracked black pepper. Enjoy!
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.