Tomato and Chickpea Soup with Bulgur

Tomato and chickpea soup with bulgur is a nutritious and flavorful dish, perfect for a warm and comforting meal. Here’s how to prepare it:

Ingredients

• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 1 can of peeled tomatoes (about 400 g)
• 1 can of chickpeas (about 400 g), drained and rinsed
• 700 ml vegetable or chicken broth
• 100 g bulgur
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary (optional)
• Chili powder (optional)
• Fresh chopped parsley, for garnish

Preparation

1. Start by sautéing the onion and garlic in the olive oil until they become translucent, in a medium-sized pot over medium heat.
2. Add the peeled tomatoes, crushing them slightly with a wooden spoon. Let cook for a few minutes to evaporate excess water.
3. Add the chickpeas, broth, bulgur, oregano, rosemary if using, and chili if you like a bit of spice. Bring to a boil, then reduce the heat and let simmer for 20 minutes or until the bulgur is soft.
4. Taste and adjust salt and pepper to your liking.
5. Serve the hot soup, garnishing each portion with fresh chopped parsley.

Trivia

Bulgur is a grain widely used in Middle Eastern cuisine, especially in dishes like tabbouleh. It is obtained from wheat grains that are cooked, dried, and then crushed. It is a good source of fiber and adds a unique texture to the soup. In this version, we have combined the Mediterranean flavors of tomatoes and chickpeas with this ingredient typical of other cultures’ cuisine, creating an interesting and tasty pairing.

Enjoy your meal!