Indulge in the comforting flavors of a Simple Chickpea Soup with Rosemary & Garlic, a delightful dish that brings together the warmth of rosemary and the aroma of garlic in a hearty, nutritious soup. This recipe is perfect for busy weeknights when you need something quick, easy, and satisfying.
This Simple Chickpea Soup with Rosemary & Garlic is not only delicious but also packed with nutrients. Chickpeas are a great source of plant-based protein and fiber, making this soup incredibly filling and satisfying.
The addition of rosemary and garlic adds depth of flavor and makes this soup incredibly comforting. I love making a big batch of this soup and freezing it for later. It’s perfect for those days when you need a quick and nourishing meal. Whether you’re looking for a cozy weeknight dinner or a hearty lunch, this soup is sure to hit the spot.
Cuisine: Vegan
Number of Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes
- 4 cups vegetable broth
- 2 cans (15 oz each) chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh parsley, for garnish
Equipment/Utensils Required:
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
- Blender or immersion blender
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, dried rosemary, and red pepper flakes to the pot and cook for another minute, until fragrant.
- Add the vegetable broth and chickpeas to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Remove the pot from the heat. Using a blender or immersion blender, blend the soup until smooth.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutritional Information (per serving):
- Calories: 290
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 43g
- Fiber: 11g
- Protein: 12g
Simple Chickpea Soup with Rosemary & Garlic
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes
- 4 cups vegetable broth
- 2 cans 15 oz each chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, dried rosemary, and red pepper flakes to the pot and cook for another minute, until fragrant.
- Add the vegetable broth and chickpeas to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Remove the pot from the heat. Using a blender or immersion blender, blend the soup until smooth.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- Calories: 290
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 43g
- Fiber: 11g
- Protein: 12g
