Soak the Chikpeas overnight. boil it until tender the next day (you can skip this step if using canned peas)

Rinse thoroughly and chop the tomatoes fine

Chop the kale/spinach leaves if desired

Strain the water from the chickpeas once boiled

Heat oil in a heavy bottom saucepan

Add the garlic, ginger and carrot

On Low heat sauté until the garlic change colour

Add the boiled chickpeas, tomatoes and onion

Sauté for 2 minutes

Add the tomato purée,salt. mix well

Add the vegetable stock now and let it come to a boil

Reduce heat and cook covered

Make a slurry of cornflour and 2 tablespoon water

Once the carrot is softened and the soup reduced a bit, stir in the cornflour slurry(optional)

Mix well and let the soup simmer until thick

Lastly add the kale/spinach leaves and the seasonings

Mix well and let the soup simmer for a while before turning off the heat

That’s it! our chickpea tomato soup is ready to be served

Divide the soup in serving bowls, garnish with coriander leaves and enjoy while warm with breads of your choice.

Bon Apetit!

Tip:cornflour is used to thicken the soup a bit. If you like a liquidy/watery consistency, skip using cornflour