Chickpea Soup with Rosemary
50 minutes
This is one of my favourite soups, very fragrant and delicious. It is especially easy to make if you use tinned chickpeas.
Rita
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Ingredients
Serves: 4
- 2 tablespoons oil
- 1/2 onion, diced
- 1 tablespoon minced garlic
- 1 large potato, peeled and diced
- 1/2 tablespoon fresh rosemary, chopped
- 2 cups cooked chickpeas, drained
- 4 cups (1 litre) water
- 1 1/2 teaspoons salt, or to taste
- olive oil, to garnish
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- Heat oil and saute the onion and garlic over medium heat without burning.
- Add all other ingredients except olive oil and raise the heat. When soup boils, lower heat to a simmer, cover and cook 20 minutes or until potato is tender.
- Set aside a small scoop of the chickpeas and blend the soup until smooth. If you like, pass through a sieve as well. Add the reserved chickpeas and serve drizzled with olive oil.
