Quinoa Chickpea and Tomato Soup

If you start with the premise that you treat your body as a temple then you really need some ‘soul food’. My definition of ‘soul food’ would have to be something that nourishes mind and body, makes you feel warm and comforted whilst also being super nutritious.

The recipe I’m posting now is great because it ticks all those boxes and an added bonus is that really it’s made with ‘store cupboard’ standbys so very easy to whip up when in need. 

Quinoa is an excellent source of protein for vegans, vegetarians and meat lovers alike- I love that it was referred to as the “gold of the incas” because it was supposed to increase stamina in warriors, a good way of introducing to children is to tell them the story and get them involved in cooking with it. Quinoa is often found lurking untouched in the back of cupboards; maybe you’ve bought a packet because you’ve heard of the health benefits but have balked at the challenge of introducing it into your diet? As with most new things if you’ve not used it before it can seem daunting however once you have tried a few simple recipes you’ll find the confidence to use it in many more. 


Quinoa, Chickpea and Tomatoe Soup



1 small onion chopped finely

dsp fresh chopped rosemary

Tin of chick peas

Tin of chopped tomatoes

Tbsp light olive oil

1/2 cup quinoa rinsed

2 pints of vegetable broth ( cube is fine)

6 cloves of garlic chopped


In a small casserole or medium saucepan sauté the onion with some sea salt until it starts to soften- low heat. Add the garlic and sauté for a 3/4 minutes- the aroma will be mouth watering! Add the rosemary and stir into the mix until fragrant- probably under a minute. Add the broth and bring to a boil. Add the quinoa, turn the heat to low, cover and leave for 20 minutes. Take of lid and add the remaining ingredients, allow to cook slowly for 30 minutes. Taste the soup to see if it needs any more seasoning and enjoy.


To serve ladle into a bowel, add a drizzle of your favourite oil, a lovely extra virign olive oil really adds to the flavour and helps the body absorb the nutrients in the soup. If you’re not a vegan a liberal sprinkling of parmesan and some black peppre add the final touches.

Dont be afraid to pimp the soup to your requirements. If you don’t like garlic only add 1 clove or omit entirely. Not got chickpeas? Butter beans or cannellini will be lovely. Hate rosemary? Swap for a tsp of sage or a handful of parsley or basil at the end of cooking.








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This entry was posted by Bessie on Wednesday, March 20th, 2013 at 7:35 am and is filed under Uncategorized . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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