Kabuli Chane and Tomato Soup

    20 mins

    My kids love this hearty, delish soup. I like topping it with freshly grated parmesan. If you like it a smooth, purée half and return to pot for a silky consistency.

    32 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 clove garlic, minced
    • 400g chopped tomatoes
    • 400g Kabuli chane, soaked overnight and boiled, or tinned, drained and rinsed
    • 1L water
    • 1 chicken stock cube, crumbled
    • 1 tablespoon chopped fresh rosemary
    • salt and freshly ground black pepper to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In a large pan over medium heat, sauté garlic in oil 1 minute. Stir in tomatoes and cook 2 minutes. Stir in kabuli chane, water, stock cube, rosemary, salt and pepper. Simmer, covered, 10 minutes.


    Make it veg by using a vegetable stock cube instead.

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    Reviews and Ratings
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    Reviews in English (28)


    I subbed fresh dill for the rosemary. This was quite good. I also simmered for quite awhile to soften everything up  -  19 Jun 2010  (Review from Allrecipes US | Canada)


    Altered ingredient amounts. I added 1 medium onion and 1 teaspoon of smoked paprika  -  15 Mar 2009  (Review from Allrecipes UK | Ireland)


    I have to say three stars because although I used the basic recipe, I also added my own touches...I like to use less water, maybe 1 1/2 to 2 cups, I also added 28oz can crushed tomatoes instead of the diced, more garlic of course, and this goes really well with couscous, and chicken breast pieces fried separately in garlic...that way you can also make the meat eaters happy, and bump this up to a meal.  -  14 Feb 2005  (Review from Allrecipes US | Canada)