Creamy Chickpea & Rosemary Soup

"We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig "gastro-pub" in Manhattan soon became one of our favorites."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Carla C. photo by Carla C.
Ready In:




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

Questions & Replies

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  1. 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.
  2. 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.<br/><br/>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.<br/><br/>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.
  3. 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.
  4. This might just be the easiest soup you'll ever make BUT honestly it's the best tasting soup ever. I had a couple cans of chickpeas on hand and wanted something new to try and this soup was perfect. The rosemary was the star of the soup. Great flavor!
  5. I had a chickpea and rosemary soup in Italy and I came home looking to recreate it. I made this recipe with just under 3 cans of chickpeas (my 3rd was those new organic target containers and it's not quite as big as the normal cans) I used veggie broth not chicken because I am a vegetarian. Otherwise I followed the recipe (maybe a little less garlic because I used already minced garlic as I was in a hurry). I did not use extra broth and I didn't need it. I simmered with the lid on. I blended it in my vita mixer (worth every penny in my opinion) it was perfectly smooth and very flavorful. I may use just a tad more rosemary next time. I really love this recipe. Healthy, flavorful, filling and easy and quick to make. I will be making this many, many more times!!!


  1. If you are looking for a starter recipe for chick pease and tomato, the Palous website has a wonderful recipe for chick pea and tomato soup. It has turmeric and onion and paprika. Very yummy and bright with the lemon juice at the end. I'm going to try this recipe also as it seems very quick and easy too but a different twist.
  2. This soup is really good (if you like chickpeas, rosemary, and garlic-- which I DO!). It's also quick and easy to prepare. I made a double batch, using ground cayenne instead of the red pepper flakes (didn't realize I was out of the flakes), and "Not Chicken" broth. It went over VERY well with friends. I saw a similar recipe elsewhere that included a couple of cans of diced tomatoes-- I might try that next time. I also might experiment with dried chickpeas instead of canned, and balsamic vinegar instead of the lemon juice.
  3. If you love hummus and garlic, you will love this recipe. It could be called "Hummus Soup." However, even though I like hummus, and even though I used 3 garlic cloves instead of 5, I felt like this soup was too much. It was too garlicky and too salty for my taste. If I made it again, I would use low-sodium chicken broth and use only 1 clove of garlic.


<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson &amp; Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes &amp; ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music &amp; a few good friends. <br /> <br /><img src= alt= /> <img src= border=0 alt=Photobucket - Video and Image Hosting /></p>
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