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    You are in: Home / Recipes / Creamy Chickpea & Rosemary Soup Recipe
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    Creamy Chickpea & Rosemary Soup

    Creamy Chickpea & Rosemary Soup. Photo by - Carla -

    1/1 Photo of Creamy Chickpea & Rosemary Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    - Carla -'s Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on September 19, 2010

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 19, 2010

      45

      I was torn on how to rate this. 3 for the texture and flavor, but with just a few adjustments a 5. I loved the overall flavors and the easy prepardness. I love chick peas so this was something I had to try. I added a bit more chicken broth, more lemon juice, more rosemary and some fresh ground black pepper. The base flavor was definitely there, but for me, being a bit thinner with more flavor was needed.

      I garnished it with some fresh parsley and grilled pita bread that had a Greek seasoning on it which was really good and easy. A lemon slice in the soup was also very good as the lemon flavor kept going through the soup when it was warm.

      Thanks for a very simple recipe, and it was really good, but for me, I just needed to adjust a few things to my liking. It was a very nice recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2010

      55

      This was wonderful!! And so easy to make! I did add extra chicken broth from the advice of other reviewers. I ended up putting around 5 1/2 cups of low-sodium chicken broth, used a couple dashes of onion powder but other than that went with the recipe. The lemon juice, as others have said, was a very nice touch, and finishes off the recipe well. I really think this would make a great base soup to create other soups with. I think adding a small amount of grain and some veggies would make a very hearty lunch meal covering all your bases.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (79)

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    Nutritional Facts for Creamy Chickpea & Rosemary Soup

    Serving Size: 1 (389 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 344.1
     
    Calories from Fat 91
    26%
    Total Fat 10.1 g
    15%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 1134.2 mg
    47%
    Total Carbohydrate 49.9 g
    16%
    Dietary Fiber 9.4 g
    37%
    Sugars 0.6 g
    2%
    Protein 14.0 g
    28%

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