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.

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    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

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat oil and saute the onion and garlic over medium heat without burning.
    2. 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.
    3. 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.

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