Happiness is a good soup in the freezer.

Chickpea and Sundried Tomato Soup vegan soup tomatoes tomato tahini sundried tomato soup parsley freezer chickpeas

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 a 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.

Chickpea and Sundried Tomato Soup vegan soup tomatoes tomato tahini sundried tomato soup parsley freezer chickpeas

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 in lunches on busy week days.

Yields 6 servings

Chickpea and Sundried Tomato Soup

A quick, full flavour and hearty vegan soup. Freezes beautifully.

30 minPrep Time

30 minTotal Time

Chickpea and Sundried Tomato Soup vegan soup tomatoes tomato tahini sundried tomato soup parsley freezer chickpeas   Save Recipe
Chickpea and Sundried Tomato Soup vegan soup tomatoes tomato tahini sundried tomato soup parsley freezer chickpeas

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

  1. 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.
Recipe Type: soup
7.6.7
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