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Creamy Chickpea and Rosemary Soup

Creamy Chickpea and Rosemary Soup


  • 3 tablespoons extra virgin olive oil
  • 5 garlic cloves, finely chopped
  • 1 tablespoon fresh rosemary leaf, minced
  • 1⁄2 teaspoon crushed red pepper flakes
  • 3 (15 -19 ounce) cans chickpeas, rinsed & drained
  • 4 cups chicken broth (or vegetable)
  • 2 tablespoons fresh lemon juice
  • sea salt


  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.


Original recipe can be found here.

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