Turkish Tomato Soup with Chickpeas and Mint Recipe
An aromatic tomato soup enriched with chickpeas and fresh mint, making it more filling and refreshing than the classic version. In Turkey, soups like this are often served as a simple, home-style lunch, especially in winter, when tomatoes go into the pot in the form of purée. The flavor is reminiscent of a cross between Italian tomato soup and a Middle Eastern chickpea stew.
This soup combines the comforting familiarity of classic tomato soup with the heartiness of chickpeas and the freshness of mint, giving it a distinctly Turkish character. The rice makes it filling enough to serve as a full meal, while the spices add warmth and depth without being overpowering.
Chef's tips
Use good-quality passata, as it forms the base of the flavor. If your stock is salty, add salt only at the end. For an even silkier texture, you can blend part of the soup before adding the chickpeas and rice, then cook them directly in the blended base.
How to serve
Serve as a main course with warm pita or crusty bread and a simple cucumber-tomato salad on the side. A squeeze of lemon just before serving brightens the flavors and pairs nicely with the mint and cumin.
Ingredients
- cooked chickpeas drained from the liquid or cooked in advance - 240 g
- passata thick tomato purée - 700 ml
- vegetable stock - 500 ml
- onion finely chopped - 1 piece
- garlic finely chopped - 2 cloves
- rice short-grain or long-grain - 40 g
- olive oil - 2 tablespoons
- butter optional - 10 g
- sweet paprika, ground - 1 teaspoon
- ground cumin - 0.5 teaspoons
- fresh mint finely chopped - 1.5 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes, stirring, until it softens and becomes slightly translucent.
- Add the garlic, sweet paprika, and cumin, and fry for about 30–40 seconds, until the spices become very fragrant.
- Pour in the passata and the stock, stir, and bring to a gentle boil.
- Add the rice, reduce the heat to medium, and cook for 10 minutes, stirring from time to time so the rice doesn’t stick to the bottom.
- After 10 minutes, add the drained chickpeas, season with salt and pepper, and cook for another 8–10 minutes, until the rice is tender.
- Finally, add the butter (if using) and the chopped fresh mint, stir, and cook for 1 more minute. Taste and adjust the seasoning with additional salt or pepper if needed.
Storage
Zupę przechowuj w lodówce w szczelnym pojemniku; przy podgrzewaniu dolej odrobinę wody lub bulionu, bo ryż wchłonie część płynu. Możesz ją też zamrozić do 2 miesięcy.
