Dinner

Smoky Chickpea Soup with Herbs and Yogurt Recipe

ByJake Silas November 25, 2025November 25, 2025

Introduction

This smoky chickpea soup is a comforting and flavorful dish, perfect for any time you need a warm, satisfying meal. Enhanced with herbs and a creamy yogurt swirl, it offers a delightful mix of textures and tastes.

Two dark bowls filled with bright orange soup placed on a white marbled texture surface, each bowl showing a smooth, thick liquid with chunks of yellow corn and small red tomato pieces. A swirl of white cream is artfully mixed into the soup in each bowl, topped with fresh green cilantro leaves and a light sprinkle of black pepper. One bowl is near the bottom left, the other near the top right, with two silver spoons lying beside them. A large dark pot filled with the same soup is partially visible at the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
½ onion, finely chopped
1 carrot, finely chopped
½ red pepper, finely chopped
1 garlic clove, crushed
400g can chopped tomatoes
1 Knorr Smoked Chilli & Tomato Stock Pot
400g can chickpeas, drained
4 tbsp yogurt
small bunch of coriander or mint

Instructions

Step 1: Heat the olive oil in a saucepan over low heat. Fry the onion, carrot, and red pepper for about 5 minutes until softened but not browned.
Step 2: Add the crushed garlic and cook for 30 seconds more.
Step 3: Stir in the chopped tomatoes, then fill the empty tomato can with water and pour it into the pan.
Step 4: Add the Knorr Smoked Chilli & Tomato Stock Pot and 500ml more water. Bring to a simmer and cook for 10 minutes. For a smoother texture, blend the soup with a stick blender now if you like.
Step 5: Stir in the drained chickpeas, crushing some with a potato masher, and cook for another 10 minutes.
Step 6: To serve, ladle the soup into bowls, swirl through the yogurt, and scatter chopped coriander or mint on top.

Tips & Variations

If you don’t have chickpeas, canned beans like cannellini or butter beans work well as a substitute.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much, add a little water or stock to loosen it before serving.

How to Serve

The image shows two black bowls filled with bright orange-red soup that has a creamy texture and visible small pieces of vegetables like tomatoes and corn. Each bowl has a swirl of white cream on top, sprinkled with small black pepper bits and three green cilantro leaves resting on the surface. Nearby is a black pot containing more soup with a ladle inside, resting on a dark blue textured cloth. Two silver spoons are placed loosely near the bowls, all arranged on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas thoroughly before adding them to the soup, as canned chickpeas are already cooked and will save time.