Smoky chickpea soup with herbs and yogurt

Add a flavoured stock pot to give a subtle kick to this smoky chickpea soup. Whether for lunch or supper, it’s a dish the whole family will enjoy

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 205
  • fat 9g
  • saturates 2g
  • carbs 20g
  • sugars 0g
  • fibre 6g
  • protein 9g
  • salt 1.1g


  • 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


If you’ve no chickpeas in the cupboard, you can use any type of canned bean for this.


  1. Heat the oil in a saucepan and fry the onion, carrot and pepper over a low heat for 5 mins or until softened, but not browned. Add the garlic and fry for 30 seconds more.

  2. Tip in the tomatoes, then fill the can with water and pour into the pan, too. Add the Knorr Smoked Chilli & Tomato Stock Pot and 500ml more water. Bring to a simmer and cook for 10 mins. If you would like a less textured soup, blend the soup with a stick blender until smooth.

  3. Stir in the chickpeas, crushing some of them with a potato masher, then cook for another 10 mins. To serve, ladle into four bowls, swirl through some yogurt and scatter the coriander or mint on top.

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