This hearty tomato soup has great Middle Eastern textures and flavors. It packs some serious punch (as well as a host of nutritional benefits) with fresh ginger, chickpeas, cumin, and chili powder. Make this on a Sunday, and then heat it up throughout the week whenever you crave something light but still warm and filling.

12 Ingredients

  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 1 large zucchini, diced
  • 1 tablespoon minced fresh ginger
  • Salt
  • Water
  • 1 can (28 ounces) whole peeled tomatoes
  • 6-8 stalks kale, roughly chopped
  • 1 large tomato, chopped
  • 2 cups canned chickpeas, rinsed and drained
  • 1 teaspoon chili powder
  • 3 teaspoons cumin powder

Nutrition Facts

    For 1 serving out of 4
  • Calories 429
  • Protein 27 g
  • Carbs 70 g
  • Fiber 26 g
  • Sugars 22 g
  • Sodium 935 mg
  • Fat 11 g
  • Saturated 1 g
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Directions

<ol> <li>Heat a medium-sized pot with tall sides over medium-high heat. Add olive oil, onion, zucchini, and ginger. Season to taste with salt.</li> <li>Once onion is translucent, add enough water to cover vegetables, canned tomatoes (with juice), kale, tomato, chickpeas, chili, and cumin.</li> <li>Bring to a boil. Reduce heat to low, covered,&nbsp;and let simmer for 25 minutes, stirring occasionally.</li> <li>Enjoy chunky style as-is, or wait for soup to cool and blend until creamy.</li></ol>

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