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

Preparation

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

Curiosity

Bulgur is a cereal widely used in Middle Eastern cuisine, especially in dishes such as tabbouleh. It is obtained from wheat grains that are cooked, dried, and then minced. It’s 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’ cuisines, creating an interesting and tasty fusion.

Enjoy your meal!