Turkish Tomato Soup with Chickpeas and Bulgur Recipe
This is a thick, hearty tomato soup with chickpeas and bulgur that feels more like a light one-pot meal than a classic soup. In Turkish homes, soups like this often replace a full lunch or dinner, especially in winter. The flavor is distinctly tomato-forward, gently herby, and mildly warming.
A simple pantry-based soup that eats like a full meal: protein-rich chickpeas, wholesome bulgur, and a deeply tomatoey broth inspired by everyday Turkish home cooking.
Chef's tips
Use good-quality canned tomatoes or ripe, peeled fresh tomatoes in season—the flavor of the soup depends heavily on them. Lightly toasting the spices in oil is key to bringing out their aroma, so don’t skip that step, but also don’t burn them, as they will turn bitter.
How to serve
Serve as a standalone lunch or light dinner with yogurt and fresh herbs. For a more filling meal, pair it with warm flatbread, pita, or crusty bread and a simple cucumber–tomato salad on the side.
Ingredients
- canned tomatoes - 400 g
- chickpeas - 200 g
- bulgur - 70 g
- onion - 1 piece
- carrot - 1 piece
- garlic - 2 cloves
- vegetable stock - 800 ml
- tomato paste - 1 tablespoon
- vegetable oil - 2 tablespoons
- cumin - 0.5 teaspoons
- hot paprika - 0.5 teaspoons
- parsley finely chopped - 2 tablespoons
- salt
- black pepper
Preparation
- Finely dice the onion, grate the carrot on a coarse grater or cut it into small cubes. Finely chop the garlic. If using canned chickpeas, drain and rinse them.
- Heat the oil in a pot. Add the onion and sauté for 3–4 minutes over medium heat, until it softens and becomes slightly translucent. Add the carrot and cook for another 3 minutes, stirring.
- Add the garlic, cumin, and hot paprika. Fry for about 30 seconds, until the spices become very fragrant.
- Add the tomato paste, stir, and cook for 1 more minute so it caramelizes slightly.
- Pour in the canned tomatoes and the stock, then stir. Bring to a boil, then add the bulgur and chickpeas.
- Reduce the heat to medium, season with salt and pepper. Cook for 15–18 minutes, until the bulgur is tender and the soup has thickened slightly. Stir from time to time so the bulgur doesn’t stick to the bottom.
- If the soup is too thick, add a little water or more stock. Taste and adjust the seasoning with more salt, pepper, or a pinch of hot paprika if needed.
- Finally, add the chopped parsley, stir, and serve the soup hot in bowls.
Storage
Zupa gęstnieje w lodówce, bo kasza wchłania płyn. Przy podgrzewaniu dolej trochę wody lub bulionu i dobrze wymieszaj. Możesz ją też zamrozić na 2 miesiące.
