Bulgur, chickpea and tomato soup

Bulgur, chickpea and tomato soup

By 3 April, 2020

This is a thick, flavoursome peasant-style soup, originally from Italy.  After discovering how nutritious bulgur is at the Bulgur Festival in Gaziantep, south-east Turkey a few years ago, I decided to use it as the thickener instead of pasta. It works beautifully and adds even more goodness to this hearty soup.
You'll find my story about the Bulgur Festival here.

  • Prep Time : 30-40 minutes
  • Cook Time : 40-45 minutes
  • Yield : 4



Heat the oil in a medium pan and add the garlic. Let it sizzle for a few minutes, then add the fresh rosemary sprigs and the tomatoes. Leave to simmer gently for 20 minutes - this is an important step as it give the soup depth of flavour.
Drain one tin of chickpeas in a sieve and rinse well under cold running water. Place in the food processor blender with some of the stock and puree.  Set aside.
Drain the other tin of chickpea and rinse well.  Add the whole chickpeas and chickpea puree to the tomato mixture along with the remaining stock - you can add as much stock as you like, but remember this is meant to be a thick soup. Season to taste.
Cook the bulgur separately in a saucepan of boiling water - it will need about 10 minutes, drain and add to the soup.  Stir well to combine.  Remove the rosemary sprigs and garlic cloves. Re-heat and serve immediately. A little freshly grated parmesan over the top is a good addition.

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2 Responses to Bulgur, chickpea and tomato soup

  1. Veronica Gillmer

    Some great ideas from Sheridan Rogers for stocking up the pantry. Also wonderful recipes to help you create delicious, healthy meals from actually very little.

  2. Sheridan

    Thank you Veronica, hopefully a few ideas there to help people make use of staples such as chickpeas, lentils and beans 🙂

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