Back At It- Tomato Chickpea Soup

Well it’s certainly been a while! Lots of updates (obviously the biggest being the fact I am no longer vegan, hence the name change). ┬áBut no time for that now when I have a recipe to share… ironically, it’s vegan! I’ve been craving soup a lot since there has been a never-ending amount of snow. So here is something I threw together that ended up being absolutely delicious and healthy. It’s also incredibly easy to make, and it’s a one-pot deal.

vegan, plant-based


Tomato Chickpea Soup

Two tablespoons of oil

Clove of garlic, minced

Half a white onion, diced

One cup of chicken stock

One cup of water

One 18 oz can of diced tomatoes

One 15 oz can of chickpeas, rinsed

One cup of quinoa

Salt and pepper

2 teaspoons of Italian seasoning


1. Heat oil on medium heat. Add garlic.

2. When garlic is lightly golden, add onions. Cook until soft and golden.

3. Add chicken stock, water, salt and pepper, and Italian seasoning. Bring to a boil.

4. Add tomatoes, chickpeas and quinoa. Bring to a boil again then let simmer until the quinoa is completely cooked (15-20 minutes).

Bon appetit!