# What You’ll Need:
→ Legumes
01 - 1 cup dried chickpeas
02 - 1/2 teaspoon baking soda (for soaking)
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 medium onion, finely chopped
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 1 medium potato, peeled and diced
09 - 1 (14 oz) can diced tomatoes or 2 fresh tomatoes, chopped
→ Herbs & Seasonings
10 - 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
11 - 2 bay leaves
12 - 1/2 teaspoon smoked paprika (optional)
13 - Salt and freshly ground black pepper, to taste
→ Liquids
14 - 5 cups vegetable broth
15 - 2 cups water
→ Finish
16 - 1 tablespoon lemon juice
17 - Chopped fresh parsley, for garnish
18 - Crusty bread, to serve (optional)
# Directions:
01 - Rinse chickpeas and place in a saucepan with baking soda. Cover generously with water and bring to a boil. Boil for 2 minutes, then remove from heat. Cover and let soak for 1 hour. Drain and rinse thoroughly.
02 - Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 5–6 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute. Add diced potato and diced tomatoes, mixing well.
04 - Add soaked chickpeas, rosemary, bay leaves, smoked paprika if using, vegetable broth, and water. Bring mixture to a boil.
05 - Reduce heat to a simmer, cover, and cook for 40 to 45 minutes until chickpeas are tender.
06 - Remove rosemary sprigs and bay leaves. Stir in lemon juice, then season with salt and pepper to taste.
07 - For a creamier texture, partially blend the soup using an immersion blender as desired.
08 - Ladle soup into bowls, garnish with chopped parsley, and serve with crusty bread if desired.
