Save to Pinterest A hearty, aromatic French-inspired soup featuring quick-soaked chickpeas, fragrant rosemary, and a medley of vegetables. Perfect for a nourishing weeknight meal.
I first made this soup on a chilly evening and was amazed by how comforting and filling it was with such simple ingredients.
Ingredients
- Legumes: 1 cup (200 g) dried chickpeas 1/2 teaspoon baking soda (for soaking)
- Vegetables: 2 tablespoons olive oil 1 medium onion finely chopped 2 medium carrots diced 2 celery stalks diced 3 garlic cloves minced 1 medium potato peeled and diced 1 (400 g) can diced tomatoes (or 2 fresh tomatoes chopped)
- Herbs & Seasonings: 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary) 2 bay leaves 1/2 teaspoon smoked paprika (optional) Salt and freshly ground black pepper to taste
- Liquids: 5 cups (1.2 L) vegetable broth 2 cups (500 ml) water
- Finish: 1 tablespoon lemon juice Chopped fresh parsley for garnish Crusty bread to serve (optional)
Instructions
- Step 1:
- Rinse chickpeas and place in a saucepan with baking soda. Cover with plenty of water and bring to a boil. Boil for 2 minutes then remove from heat cover and let stand for 1 hour. Drain and rinse thoroughly.
- Step 2:
- In a large pot heat olive oil over medium heat. Add onion carrots and celery sauté for 5 6 minutes until softened.
- Step 3:
- Stir in garlic and cook for 1 minute. Add potato and tomatoes mixing well.
- Step 4:
- Add the soaked chickpeas rosemary bay leaves smoked paprika (if using) vegetable broth and water. Bring to a boil.
- Step 5:
- Reduce heat to a simmer. Cover and cook for 40 45 minutes or until chickpeas are tender.
- Step 6:
- Remove rosemary sprigs and bay leaves. Stir in lemon juice. Season with salt and pepper to taste.
- Step 7:
- For a creamier texture use an immersion blender to blend part of the soup if desired.
- Step 8:
- Ladle into bowls garnish with chopped parsley and serve with crusty bread.
Save to Pinterest This soup has become a family favorite on cold nights reminding us of cozy dinners together.
Required Tools
Large saucepan Large soup pot Chefs knife Cutting board Immersion blender (optional) Ladle
Allergen Information
Contains None of the major allergens as listed but check broth and bread labels for gluten dairy or other allergens if sensitive Always verify packaged ingredient labels for cross-contamination or hidden allergens.
Nutritional Information
Calories 290 Total Fat 7 g Carbohydrates 45 g Protein 10 g
Save to Pinterest This soup is easy to customize and perfect to enjoy throughout the week.
Recipe FAQs
- → How does quick-soaking chickpeas affect cooking time?
Quick-soaking with baking soda softens chickpeas, reducing their cooking time while preserving texture and flavor.
- → Can I substitute dried rosemary with dried herbs?
Yes, dried rosemary can be used; use about one teaspoon for a similar aromatic effect.
- → What’s the best way to achieve a creamier texture?
Using an immersion blender to partially blend the soup adds a smooth, creamy texture without cream.
- → Is it possible to add extra vegetables to this dish?
Absolutely, diced zucchini or spinach can be added for more nutrients and variety.
- → What wine pairs well with this flavorful dish?
A crisp Sauvignon Blanc complements the herbs and legumes, enhancing the overall balance.