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🍲 Rustic Chickpea Tortilla Soup

420 kcal · 30 min · 4 servings

Ingredients

• 400 g Chickpeas (canned)
• 400 g Tomatoes (canned, whole)
• 1 Stk. Red bell pepper
• 1 Stk. Onion
• 3 Stk. Garlic cloves
• 1 EL Paprika powder (sweet)
• 500 ml Vegetable broth
• 3 Stk. Corn tortillas
• 2 EL Olive oil
• nach Bedarf Salt and pepper

Instructions

1. 1. Rinse the chickpeas and drain them well. Cut the bell pepper and onion into small cubes.
2. 2. Heat the olive oil in a large pot. Sauté the onions and bell pepper for 5 minutes until soft.
3. 3. Add the garlic and paprika powder. Stir for 1 minute until fragrant.
4. 4. Add the tomatoes (with their juice) and chickpeas to the pot. Pour in the vegetable broth.
5. 5. Let the soup simmer over medium heat for 15 minutes. Puree part of the soup with an immersion blender for a thicker consistency, or leave it whole.
6. 6. Cut the tortillas into triangles. Fry them in a dry pan or bake in the oven for 5 minutes until crispy.
7. 7. Season the soup with salt and pepper. Fill the bowls and place the tortilla strips on top as a topping.

Nutrition per serving

• kcal: 420
• Protein: 14 g · Fett/Fat: 12 g · Carbs: 62 g