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Spicy Chickpea, Tomato and Quinoa Soup

By July 10, 2017March 26th, 2020Meatless Monday, Recipes, Vegetarian
spicy chickpea tomato and quinoa soup

This Spicy Chickpea, Tomato and Quinoa Soup is bound to warm you up on a cold winters night. Packed with nutrients, it’s a great way to get 2-3 serves of vegetables from this dish, and it’s perfect for vegetarians! The combination of legumes (chickpeas) with a whole grain (quinoa) makes a complete protein, which makes it a balanced meal. For those who are not keen on veggies, this soup can be blended as an alternative.

Spicy Chickpea, Tomato and Quinoa Soup

Serves 4

tomatoes for spicy chickpea tomato and quinoa soup


  • 1 tablespoon olive oil
  • 1 large red onion, finely chopped
  • 2 celery sticks, trimmed and diced
  • 3-4 garlic cloves, crushed
  • 1 capsicum (any colour), seeded and chopped
  • 1 long red chilli, seeded and finely chopped (optional)
  • 1 teaspoon ground cumin
  • 2 teaspoons sweet paprika
  • 1 tablespoon tomato paste
  • 420g tin no-added-salt chickpeas, drained and rinsed
  • 65g quinoa briefly rinsed
  • 400g tin no-added-salt chopped tomatoes
  • Large handful of parsley or coriander
  • Grainy bread


  1. Heat oil in a large saucepan over medium heat, and cook the onion and celery, stirring for 5-6 minutes or until soft. Add the garlic, chilli, capsicum and spices and cook, stirring for a few minutes. Then add tomato paste and cook for another minute.
  2. Add the chickpeas, quinoa, and tomatoes and bring to the boil. Reduce the heat to low, partially cover and simmer for 30 minutes.
  3. Serve up into bowls and sprinkle some fresh herbs onto. Enjoy with some crusty grainy bread.

*recipe adapted from “Supergrains” by Chrissy Freer (2013).

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