Tomato, Zaatar and Chickpea Soup
This Tomato, Za'atar and Chickpea Soup recipe spices up your usual soup with fresh Middle Eastern-inspired flavors. Made with a concentrated tomato base, onion, and chickpeas, and brightened by a splash of white balsamic and za’atar
Ingredient
- 1 teaspoon canola oil
- 1 medium onion, cut in half and thinly sliced (about 1/2 cup)
- 1 tablespoon za'atar seasoning
- 1 can (10 3/4 ounces) Condensed Tomato Soup
- 1 can water
- 1/2 cup drained rinsed canned chickpeas (garbanzo beans)
- 2 teaspoons white balsamic vinegar
Direction
- Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook for 5 minutes or until tender-crisp. Add the za'atar seasoning and cook and stir for 1 minute or until toasted and fragrant.
- Stir in the soup and water and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Add the chickpeas and simmer until they're warmed through. Stir in the vinegar. Season to taste with salt and pepper before serving.
