Creamy Chickpea & Rosemary Soup

READY IN: 40mins
Recipe by - Carla -

We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig "gastro-pub" in Manhattan soon became one of our favorites.

Top Review by COOKGIRl

Easy to make and especially good with fresh rosemary from the garden. I also found the soup too thick for my liking and added extra broth to desired consistency. Cooked on LOW in a crock pot for several hours. A large spoonful of cooked brown rice was added (to make the soup more of a main dish) to each serving along with a drizzle of olive oil, sprinkle of black pepper and a few fresh rosemary leaves. Thank you.

Ingredients Nutrition

Directions

  1. In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
  2. Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
  3. Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.
  4. Reduce heat and simmer 30 minutes; let cool slightly.
  5. Transfer soup to a blender; cover loosely, and puree until just smooth.
  6. Return to the saucepan and stir in lemon juice and sea salt to taste.
  7. Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a