Turkish Tomato Soup with Chickpeas and Rice Recipe
This tomato soup is more substantial than the classic version, because it’s filled with tender chickpeas and rice that turn it into an almost complete meal. In Turkish homes, soups like this often appear on weekdays as a quick lunch or dinner, where a slice of bread on the side is all you need. The flavor is slightly tangy from the tomatoes, rounded out by spices and the gentle sweetness of the vegetables.
Combining pantry staples like canned tomatoes, chickpeas, and rice, this Turkish-inspired soup delivers a full, comforting meal in one pot with minimal effort. The balance of tangy tomatoes, warm spices, and sweet vegetables makes it both familiar and a bit exotic.
Chef's tips
Don’t skip toasting the spices briefly in fat — this step really wakes up their flavor and gives the soup its characteristic aroma. If your tomatoes are very acidic, a small pinch of sugar can help balance the taste.
How to serve
Serve in deep bowls with plenty of fresh parsley and a squeeze of lemon if you like extra brightness. Pair with crusty bread, pita, or flatbread and a simple salad of cucumbers and tomatoes on the side.
Ingredients
- cooked chickpeas or from a can, drained - 200 g
- rice - 50 g
- canned tomatoes chopped - 400 g
- tomato paste - 1 tablespoon
- onion medium - 1 piece
- carrot medium - 1 piece
- garlic - 2 cloves
- olive oil - 2 tablespoons
- butter optional - 1 tablespoon
- vegetable stock or chicken stock - 1 l
- ground cumin - 0.5 teaspoons
- sweet paprika powder - 1 teaspoon
- salt to taste
- black pepper to taste
- parsley chopped, for serving - 2 tablespoons
Preparation
- Finely dice the onion. Peel the carrot and cut it into small cubes. Finely chop the garlic.
- Heat the olive oil and butter in a pot over medium heat. Add the onion and sauté for 3–4 minutes, until softened and slightly translucent.
- Add the carrot and sauté for another 3–4 minutes, stirring, until it starts to soften.
- Add the garlic, cumin, and sweet paprika and fry for about 1 minute, until the spices become very fragrant.
- Add the rice and stir, then add the canned tomatoes, tomato paste, and stock. Mix well.
- Bring the soup to a boil, then reduce the heat and simmer gently for 15 minutes, until the rice is almost tender.
- Add the cooked chickpeas, stir, and cook for another 5–7 minutes, until the rice is fully tender and the soup has thickened slightly.
- Season with salt and pepper to taste. Serve hot, sprinkled with chopped parsley.
Storage
Zupę przechowuj w lodówce w szczelnym pojemniku. Przy podgrzewaniu dodaj trochę wody lub bulionu, bo ryż wchłonie część płynu. Możesz też zamrozić bez dodatku natki pietruszki i dodać ją dopiero po rozmrożeniu.
