Indian tomato and chickpea soup

Jill Dupleix
This is a meat-free meal in a bowl.
This is a meat-free meal in a bowl. Photo: Marina Oliphant

The grated onion does an amazing job of thickening this spicy, warming soup, without the need for cream or coconut milk. Serve with crisp pappadums on the side.


2 tbsp vegetable oil

1 onion, peeled and grated

3 garlic cloves, finely grated

2cm knob ginger, finely grated

1 tsp ground fenugreek

1 tbsp ground coriander

1 tbsp ground cumin

1/2 tsp cayenne

2 tsp turmeric

400g canned tomatoes, chopped

2 tbsp tomato paste

400g canned chickpeas, drained and rinsed

1 tsp sugar

Sea salt and black pepper

700ml water or stock (check stock gluten-free if necessary)

100g plain natural yoghurt

1 tomato, finely diced

1 tsp cumin seeds, pan-roasted

2 tbsp coriander sprigs


Heat oil and fry onion, garlic and ginger for five minutes over low heat, stirring.

Add fenugreek, coriander, cumin, cayenne and turmeric and fry for two minutes stirring.

Add tomatoes, tomato paste, chickpeas, sugar, salt, pepper and water or stock, and simmer, partly covered, for 30 minutes.

Taste and adjust for spice, sugar, salt and pepper. Serve topped with a dollop of yoghurt, diced tomato, cumin seeds and coriander.