• 4 cups vegetable broth
  • 1 cup sun dried tomatoes (firmly packed, soft or packed in oil; pat excess oil off)
  • 1/4 cup green onion (chopped, white and green parts)
  • 2 pitted dates (medium fresh)
  • 1 clove garlic (1 teaspoon minced)
  • 1 teaspoon sea salt (plus more to taste)
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon red pepper flakes
  • 2 cups fresh tomatoes (quartered)
  • 1 tablespoon fresh lemon juice (to serve)
  • 30 ounces chickpeas (cooked, 3 cups, 540 g, rinsed and drained)
  • 1/2 cup flat leaf parsley (finely chopped, plus more to serve)


  1. Pour the broth, sun-dried tomatoes, green onion, pitted dates, garlic, salt, smoked paprika, and red pepper flakes into the jar of your KitchenAid® Power Plus® Blender. Secure the lid, and set the blender to the Adapti-Blendâ Soup program. Blend until the machine turns itself off. Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10.
  2. Add the fresh tomatoes, and lemon juice, secure the lid, and process on variable speed 3 for 3 to 5 seconds until the tomatoes are just broken up.
  3. Add the chickpeas and parsley, and allow the soup to sit with the lid on for about 1 minute in order to warm up the beans.
  4. The soup will come out of the blender hot.
  5. Ladle into bowls, and enjoy immediately, topped with a sprinkle of chopped parsley.
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