Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top)

 
Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top)
Image ©
This recipe belongs to the top 10% of the most popular recipes.popular
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $1.67

$1.67 per serving

737 people like this recipe

737 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,gluten-free,healthy,popular,gluten free soup
spoonacular Score:100%

Spoonacular Score: 100%

 

Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top) is a gluten free main course. For $1.29 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 224 calories, 14g of protein, and 6g of fat. It can be enjoyed any time, but it is especially good for Autumn. 736 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up garlic cloves, carrots, rosemary sprig, and a few other things to make it today. To use up the celery you could follow this main course with the Pistachio Shortbread Cookies as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is excellent. Try Turkey Meatball Stroganoff (Instant Pot, Slow Cooker or Stove Top), Italian Pulled Pork Ragu (Instant Pot, Slow Cooker, Stove), and Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top) for similar recipes.

Ingredients

Servings:
2 cups
2 cups fresh baby spinach
fresh baby spinach
2
2  bay leaves
bay leaves
some
some black fresh bell pepper
black fresh bell pepper
30 oz
30 oz canned chickpeas
canned chickpeas
28 oz
28 oz canned tomatoes
canned tomatoes
0.5 cups
0.5 cups diced carrots
diced carrots
0.5 cups
0.5 cups diced celery
diced celery
0.5 Tbsps
0.5 Tbsps fresh basil
fresh basil
2
2  garlic cloves
garlic cloves
1 tsp
1 tsp olive oil
olive oil
0.5 cups
0.5 cups onion
onion
0.25 cups
0.25 cups shredded parmesan cheese
shredded parmesan cheese
3 cups
3 cups reduced sodium chicken broth
reduced sodium chicken broth
1
1  fresh rosemary
fresh rosemary
2 cups fresh baby spinach
2 cups
fresh baby spinach
2  bay leaves
2
bay leaves
some black fresh bell pepper
some
black fresh bell pepper
30 oz canned chickpeas
30 oz
canned chickpeas
28 oz canned tomatoes
28 oz
canned tomatoes
0.5 cups diced carrots
0.5 cups
diced carrots
0.5 cups diced celery
0.5 cups
diced celery
0.5 Tbsps fresh basil
0.5 Tbsps
fresh basil
2  garlic cloves
2
garlic cloves
1 tsp olive oil
1 tsp
olive oil
0.5 cups onion
0.5 cups
onion
0.25 cups shredded parmesan cheese
0.25 cups
shredded parmesan cheese
3 cups reduced sodium chicken broth
3 cups
reduced sodium chicken broth
1  fresh rosemary
1
fresh rosemary

Equipment

instant pot
instant pot
dutch oven
dutch oven
slow cooker
slow cooker
stove
stove
frying pan
frying pan
bowl
bowl
ladle
ladle
instant pot
instant pot
dutch oven
dutch oven
slow cooker
slow cooker
stove
stove
frying pan
frying pan
bowl
bowl
ladle
ladle


Instructions

Read the detailed instructions on Skinny Taste

Price Breakdown

Cost per Serving: $1.67
Ingredient
2 cups fresh baby spinach
2 bay leaves
some black fresh bell pepper
30 ounces canned chickpeas
28 ounces canned tomatoes
½ cups diced carrots
½ cups diced celery
2 tablespoons fresh basil
2 garlic cloves
1 teaspoon olive oil
½ cups onion
¼ cups shredded parmesan cheese
3 cups reduced sodium chicken broth
1 fresh rosemary
Price
$0.71
$0.04
$2.24
$1.73
$1.70
$0.11
$0.19
$0.21
$0.13
$0.05
$0.18
$0.53
$2.16
$0.01
$10.00

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
247 Calories
14g Protein
6g Total Fat
38g Carbs
100% Health Score
Limit These
Calories
247
12%

Fat
6g
9%

  Saturated Fat
1g
9%

Carbohydrates
38g
13%

  Sugar
10g
12%

Cholesterol
2mg
1%

Sodium
696mg
30%

Get Enough Of These
Protein
14g
29%

Vitamin C
112mg
137%

Vitamin A
5477IU
110%

Manganese
1mg
82%

Vitamin K
67µg
64%

Vitamin B6
1mg
59%

Fiber
11g
45%

Folate
114µg
29%

Potassium
992mg
28%

Copper
0.57mg
28%

Phosphorus
256mg
26%

Iron
4mg
25%

Magnesium
89mg
22%

Vitamin B3
4mg
22%

Vitamin E
3mg
22%

Calcium
177mg
18%

Vitamin B1
0.21mg
14%

Vitamin B2
0.24mg
14%

Zinc
1mg
13%

Vitamin B5
1mg
11%

Selenium
5µg
7%

Vitamin B12
0.17µg
3%

covered percent of daily need

Related Recipes