Pureeing half this chickpea soup gives you a healthy creamy broth with chickpeas, carrots and potatoes that’s fragrant with rosemary, garlic and Parmesan.
I’m still doing whatever I can to boost my immune system. Besides attempting (not so successfully) to get more sleep and to consume zinc, when necessary, and vitamin C, soup is my preferred boost.
It’s always warm and comforting with a mix of spices and packs in lots of vegetables all in a single meal. Fall to winter eating doesn’t get much better than that, right?
This chickpea soup is more than just broth with chunks of vegetables in it, but it’s not a completely smooth soup that has been fully blended. It lands somewhere in the middle. The final result is a rich, creamy vegetarian broth thickened with pureed potatoes, carrots, and chickpeas and not heavy cream.
Along with lentils, beans and peas, chickpeas are also legumes. They are a great source of protein and fiber. And they are so versatile in cooking. Chickpeas can be eaten raw in salads, roasted, and of course, simmered in soups and stews.
They are found in Mediterranean, Moroccan and Middle Eastern cuisines and so many more. Chickpeas are one of the best things you can make space for in your pantry.
This is what you need for this recipe:
This vegetarian soup is very filling for lunch or dinner. You can keep it easy and serve with a hunk of focaccia or crusty bread. If you are feeling more hungry, make an Italian style grilled cheese with mozzarella to go with it or a mixed greens salad.
The soup can be stored in an airtight container in the fridge up to 4 days. Warm it in the microwave or on the stove.
If you want to store it longer, keep it in the freezer up to 1 month. Freeze it in portions for easy thawing. No matter where you’re saving it, wait to let the soup cool to room temperature before you put it in the fridge or freezer.
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Pureeing half this chickpea soup gives you a healthy creamy broth with chickpeas, carrots and potatoes that’s fragrant with rosemary, garlic and Parmesan.
Store leftovers in the refrigerator in an airtight container up to 4 days. The soup can be frozen up to 1 month.
Keywords: chickpea soup, garbanzo bean soup
Great quick hearty, delicious soup! Few ingredients. Everything in my pantry or fridge. Used dried Rosemary. Served with green salad. Perfect weeknight meal! Will make again.
★★★★★
Looks simple and delicious! I’m just out of fresh Rosemary,‘do you think I can sub dried?
★★★★★
Yes, you can use 1 teaspoon dried rosemary instead of fresh.