Garbanzo Bean Tomato Soup

Garbanzo Bean Tomato Soup

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Garbanzo Bean Tomato Soup is rated / 5 based on votes.

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Preparation time: 15 minutes
Slow Cooker Size 3.5L+
Serves: 4
Cooking time: HIGH 2 hours

Serve with a side of couscous, or with freshly baked bread. If you’ll be serving wine, try a light, fruity red wine or a medium-bodied white wine. This soup is very healthy, so if you serve a decadent dessert, you won’t be plagued with guilt!


  • 2 425g (16 oz) cans chick peas (garbanzo beans), drained & rinsed
  • 6 ripe plum tomatoes, diced, or one 625g (22 oz) can of diced tomatoes
  • 2 celery stalks, diced
  • 2 or 3 large carrots, diced
  • 2 cloves garlic, minced
  • 2 teaspoon cumin
  • 2 teaspoon paprika
  • 2 large bay leaves
  • 1 tablespoon sugar
  • 1 tablespoon tahini
  • 1 teaspoon salt
  • 1 small can tomato paste
  • 4 tablespoon olive oil
  • 2 tablespoon dried basil
  • 2 tablespoon minced parsley or cilantro
  • 4 cups vegetable stock or chicken broth
  • Parmesan cheese for garnish


  1. Mince garlic. Heat olive oil in saucepan or skillet on medium heat and brown garlic in oil. Add cumin and paprika to saucepan or skillet and heat for 5 minutes on medium-low heat. Add ½ cup hot water and stir to make a smooth paste. Set aside.
  2. Place all other ingredients into slow cooker and stir. Add garlic paste to slow cooker and stir.
  3. Cook on High setting for 2 hours. Some people eat it as-is, while others use a blender stick to turn it into a smoother, thicker soup.
  4. Sprinkle with parmesan cheese before serving.

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