Chickpea Gremolata Soup

    50 minutes

    Gremolata is an Italian mixture of parsley, lemon rind and garlic, and it adds a lovely note to this hearty soup based on pureed chickpeas.

    1 person made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion
    • 2 leeks
    • 2 garlic cloves
    • 2 (400g) tins chickpeas
    • 1 litre vegetable stock
    • finely-grated rind of 2 unwaxed lemons
    • 4 tablespoons parsley
    • 2 tablespoons mint
    • Greek or natural yoghurt to serve

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Heat the oil in a large saucepan, add the finely chopped onion, leeks and garlic, and cook gently with the lid on for about 5 minutes until softened but not browned.
    2. Add the chickpeas and the stock, season and bring to the boil.
    3. Reduce the heat and simmer for 15 mins.
    4. Transfer half of the soup to a blender and blend until smooth, then return to the pan and stir together - this thickens the soup and gives it a creamy consistency.
    5. Make the gremolata by mixing the finely chopped parsley, mint, and lemon rind together in a separate bowl.
    6. Serve the soup with a swirl of yoghurt and a generous dollop of gremolata - enjoy!

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    Reviews in English (1)


    its a good recipe coz my hubby liked it but its little time ingredients, i added 2-3 tbsp soy sauce and 2 tbsp Worcester sauce to make up some soup flavor. Prior to these sauces, it tasted like simple chick pea gravy...overall it tasted really good by adding lemon n yogurt too ...  -  15 Apr 2012  (Review from Allrecipes UK & Ireland)