Red Hot Tomato Chickpea Soup


  • 1 Onion
  • 2 Cloves of Garlic
  • 3/4 Tsp Cumin
  • 1/2 Tsp Chili Flakes
  • 1/2 Tsp Mustard Seeds
  • 1/2 Tsp Tumeric
  • 4 Cups Chickpeas Pre-cooked or 2 cans
  • 1 28 oz Can of Diced or Pureed Tomatoes
  • 2 Tbsp Nutritional Yeast (optional)
  • 2 Tbsp Apple Cider Vinegar
  • 1 Cup Hot Water
  • Black pepper and Cayenne to taste

This soup was inspired by a recipe from Vegan Yum Yum. We felt it needed a little more flavor and doctored it up a little. It’s vegan/vegetarian, dairy free, egg free and wheat/gluten free. Here’s what you do:

Heat your pot and peel and prepare onion and garlic. Add a small amount of water to the pan as you add the onion and garlic. Cover and let steam, then uncover and brown slightly to caramelize the natural sugars. Add the cumin and chili flakes and stir for another minute.

Next, add the mustard seeds, tumeric, and drained chickpeas. Saute until golden.

Add the tomatoes and let simmer for about 15-20 minutes. If using diced tomatoes make sure they cook fully so that they are soft and tender when checked with a fork. Turn off heat and let stand for about 5 minutes uncovered before using a hand blender to process until smooth. If you do not have a hand blender, process in batches in a normal blender.

Add nutritional yeast, ACV, water and pepper to taste. We liked it extra spicy and tangy! Enjoy with some good bread and salad for a balanced meal!