Turkish Tomato Soup with Chickpeas and Rice Recipe
A hearty version of tomato soup where, besides tomatoes, you’ll find chickpeas and rice, so a bowl easily replaces a main course. In Turkish homes, soups like this are often served as a quick weekday lunch or dinner, with a slice of bread and a bit of yogurt. The flavor is similar to classic tomato soup, but thanks to cumin and chickpeas it’s more filling and slightly oriental.
This soup combines the comforting familiarity of tomato soup with the heartiness of chickpeas and rice, turning a simple starter into a full, satisfying meal with a subtle Turkish twist from cumin and paprika.
Chef's tips
Rinse the rice before adding it to the pot to remove excess starch and keep the soup from becoming too thick. If you’re using canned chickpeas, rinse and drain them well so they don’t cloud the broth. Adjust the amount of cumin to your taste—start with less if you’re not used to its flavor and add more at the end if you like.
How to serve
Serve the soup very hot, with a generous spoonful of plain yogurt and a sprinkle of fresh parsley. It pairs well with crusty bread, pita, or flatbread. For a more filling meal, add a simple cucumber and tomato salad on the side.
Ingredients
- chopped canned tomatoes - 400 g
- tomato paste - 1 tablespoon
- cooked chickpeas - 250 g
- white rice - 60 g
- onion small - 1 piece
- garlic - 2 cloves
- vegetable or chicken stock - 900 ml
- vegetable oil - 2 tablespoons
- ground cumin - 0.5 teaspoons
- sweet paprika, ground - 0.5 teaspoons
- sugar to balance the acidity - 0.5 teaspoons
- salt to taste
- black pepper to taste
- parsley chopped, for serving - 2 tablespoons
- plain yogurt optional, for serving - 4 tablespoons
Preparation
- Peel the onion and dice it finely. Finely chop the garlic.
- Heat the oil in a pot over medium heat. Add the onion and sauté for 3–4 minutes, until softened and slightly translucent.
- Add the garlic, cumin, and sweet paprika, and fry for 30–40 seconds, until the spices become fragrant.
- Add the tomato paste, stir, and cook for 1 minute to lightly fry it off.
- Pour in the canned tomatoes and stock, add the sugar, stir, and bring to a boil.
- Add the rice, reduce the heat to medium, and cook for 12–15 minutes, until the rice is almost tender.
- Add the chickpeas and season the soup with salt and pepper. Cook for another 5–7 minutes, until the rice is fully tender and the soup has thickened slightly.
- If the soup is too thick, add a little water or stock. Taste and, if needed, adjust the seasoning with more salt or a pinch of sugar.
- Serve hot, sprinkled with parsley and topped with a spoonful of yogurt, if you like.
Storage
Ryż w zupie dalej pęcznieje, więc przy podgrzewaniu dolej trochę wody lub bulionu, aby uzyskać odpowiednią konsystencję; przed zamrożeniem wystudź zupę całkowicie.
