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Spicy Tomato Chickpea Soup

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Serving up another spicy recipe today with this Spicy Tomato Chickpea Soup!

Spicy Tomato Chickpea Soup

Okay, you could definitely say I’m a bit obsessed with spicy dishes lately. Last week, it was this spicy sweet potato breakfast bowl, and a few weeks ago it was this spicy sweet green pea soup.

What can I say? The heat from the peppers and spices is keeping me warm this winter! 😉

And while spring is just a month away, I’m still in cozy soup mode. Anyone else? There’s just something about a warm bowl of soup on a cold night that is just so filling and comforting.

Soup also makes awesome meal prep, and when you add an Instant Pot to the mix, you’ve got yourself a quick and easy weekday meal.

Spicy Tomato Chickpea Soup

This Spicy Tomato Chickpea Soup is the second Instant Pot recipe I’m sharing on the blog.

I know, only two! I’ve had my Instant Pot for a few months now, and I’ve been testing a lot of recipes. While I still prefer my slow cooker for some recipes, I love making soup in the Instant Pot. It’s just so quick and easy, and clean up is minimal, especially when you don’t have to worry about your soup boiling over onto your stove top!

Spicy Tomato Chickpea Soup

This Spicy Tomato Chickpea Soup includes some basic pantry staples like canned tomatoes, chickpeas and red kidney beans, along with some chopped onion and spices (hello garlic and smoked paprika!). For extra heat, I add a few Thai peppers, but you can definitely leave them out (or seed them) if you prefer a milder taste.

If you don’t have an Instant Pot, you can easily make this soup on the stove top. You will just need to adjust the cooking time and simmer the ingredients a little longer.

As a bonus, this soup is thick and creamy without adding any kind of milk or cream. The fibre packed beans and chickpeas create all the thick and creamy texture you need! So it’s not only dairy-free, but nut-free too.

Spicy Tomato Chickpea Soup

If you’re not a fan of soup, no worries. This Spicy Tomato Chickpea Soup is so thick and spicy, it will remind you more of a chili than a soup. So grab your crusty bread or nacho chips, and dig in! Or, if you like things on the lighter side, you can add a heaping mound of arugula massaged with evoo and a sprinkle of parmesan cheese. Either way, this one will keep you warm and fueled until spring! 😉

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Spicy Tomato Chickpea Soup

Spicy Tomato Chickpea Soup

★★★★★

5 from 2 reviews

Spicy Tomato Chickpea Soup is a quick and easy Instant Pot recipe, packed with protein and fibre from the chickpeas and red kidney beans. It’s thick and creamy with a little bit of heat!

  • Author: Leanne
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes (plus time for Instant Pot to build and release pressure)
  • Total Time: 30 minutes
  • Yield: 4-6 bowls 1x
  • Category: Dinner; Lunch
Scale

Ingredients

  • 2 – 796 ml cans of no-salt added diced tomatoes
  • 1 – 540 ml can of no-salt added chickpeas, drained and rinsed
  • 1 – 540 ml can of no-salt added red kidney beans, drained and rinsed
  • 1 cup no-salt added vegetable broth
  • 1/4 cup tahini
  • 1 medium-sized onion, chopped
  • 3 cloves garlic, pressed or chopped
  • 2 Thai peppers, with seeds
  • 1 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 1/8 tsp black pepper
  • Optional toppings:
    • arugula
    • extra virgin olive oil
    • parmesan cheese

Instructions

  1. Add all the ingredients to the Instant Pot. Cook on normal pressure for 5 minutes and depressurize with a quick release.
  2. Transfer the mixture to a blender, or purée in the pot with a handheld blender. Blend until the mixture is thick and creamy with some bits of kidney beans still remaining. If you like it a bit smoother, blend for a little longer.
  3. Add to bowls and top with some arugula massaged with extra virgin olive oil and parmesan cheese.
  4. Store any leftovers in an airtight container in the fridge and enjoy within 3-4 days

Notes

  1. I like to use my handheld blender because it’s less messy but a blender will produce a smoother texture.
  2. You can also make this soup on the stove top. Just simmer a little longer to ensure the ingredients soften enough to puree and the flavours have an opportunity to blend together.

Pinterest image for Spicy Tomato Chickpea Soup.

Reader Interactions

Comments

  1. I was a guinea pig for this recipe and it is delicious. Thick and tasty with a bit of kick. A great way to get that fibre in. Thanks Leanne.

    Reply

  3. Dang girl, this soup looks amazeballs!! If this is even remotely as tasty as the sweet pea soup (which I’m sure it is) then we’ll are in for a treat! PINNING!

    Reply

  4. We’re always in cozy soup mode, at our place, we just love the comfort of a good bowl of soup! (Loreto is the “soup maker 😉 ). Pantry basic, tasty and nutritious ingredients, for a lovely soup with a nice kick! Pinned it as well.

    Reply

  5. I do love a warming bowl of soup! Plus a bit of spice always helps with warming you up! This looks so thick, rich and comforting and I love that it is healthy while still all those things! Delish!!!

    Reply

  6. It’s been cold and rainy and miserable for basically a whole week now, and I am soooooo craving a big hearty bowl of soup to help warm me up from the inside out…. pretty sure this is going to end up on the menu this weekend, especially since I’ll take pretty much any excuse I can find to bust out my trusty Instant Pot. 🙂

    Reply

  7. I think spicy dishes are the key to surviving the winter – you’re on to something there! This looks deeeelicious, and I’m loving the minimal ingredients. Less prep work is ideal. Have a great weekend, Leanne!

    Reply

  9. We’re definitely still in cozy soup mode over here and I LOVE finding quick soups I can whip up at a moment’s notice. Especially in my Instant Pot. There’s something to be said for keeping a well stocked pantry, right?

    Reply

    • Oh yes, I love to buy in bulk so my pantry is well stocked! Hope you get a chance to try this one in your Instant Pot! Thanks for stopping by Bernice!

      Reply

  12. I eat soup year round so you’ll never hear complaints from me when you post it! 🙂 This sounds so delicious — I love the sound of the chickpeas with the tomatoes. They must make tomato soup a whole lot heartier! I can’t wait to try this. 🙂

    Reply

  15. I could always go for soup, even in the warmer months and chilies are definitely something both hubby and I love (especially hubby). This sounds like a hearty, flavour packed one, Leanne. Perfect for dunking some nice crusty bread. Yum!

    Reply

    • Thanks Kelsey! This recipe comes together easily on the stove top for sure. It’s still chilly here too, so bring on the soup! Have a great week!

      Reply

    • I love that idea of adding parmesan rind to the soup while it’s cooking! I’ll have to remember that the next time I make this soup. Thanks Heather!

      Reply

  21. I don’t own an instant pot but I am definitely making this! The combination of ingredients sounds lovely Leanne! It’s such a thick and creamy soup! I wouldn’t mind eating mine with some naan bread too 🙂

    Reply

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