Obe Ata Bowl with Roasted Chickpeas

Obe Ata, or West African tomato soup, is generally unmatched in its versatility. It can be eaten on its own, with a variety of sides or toppings, or it can be used for the base of stews, or sauces, or nearly anything you can think of! It tends to have a finer, silky-smooth texture, and it’s delicious over meats or veggies.

This is a dish that has been embraced in both home cooking as well as in restaurants, and that’s almost definitely due to its versatility and flexibility. It easily bridges the gap between a stew base for both meat-heavy and vegetarian dinners, and a more elegant sauce for topping or just spicing things up a bit.

Sometimes, when I need something simple, I just heat up a bowl of Obe Ata soup and I add a little something extra on top -- like these roasted chickpeas! Flavorful in their own right, seasoned with paprika and curry powder, they’re a great compliment to Obe Ata’s tomato and pepper flavors.


Serves 1

1 Tablespoon oil

1 cup canned chickpeas

1/2 teaspoon curry powder

1/4 teaspoon smoked paprika

1/8 teaspoon cumin

1/8 teaspoon cayenne pepper

1/8 teaspoon salt

1 jar Egunsifoods Obe Ata soup

Chopped parsley to serve

Cooking Directions

  1. Rinse the chickpeas and pat them dry with paper towels.
  2. In a pan over medium-high heat, heat the oil. Add the chickpeas, and shake and swirl the pan until they’re all coated in the hot oil.
  3. Sprinkle with the spices and cook, stirring often, until the chickpeas are golden and crispy, about 5-7 minutes.
  4. Heat Obe Ata Soup according to package directions. Serve hot, topped with crispy chickpeas and chopped herbs!
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