Greek · Lunch
Chickpea Soup With Rosemary
Greek chickpea soup made by simmering cooked chickpeas with onion, carrot, and rosemary in vegetable stock until creamy. Partially blended and finished with lemon juice and olive oil, this rustic legume soup is close to traditional revithosoupa.
$2
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
331Calories
13.2gProtein
15.2gFat
38.9gCarbs
8.3gSugar
13.4gFiber
1215mgSodium
0mgChol
2.2gSat Fat
680mgPotassium
95mgCalcium
3.6mgIron
0mcgVitamin B12
10.5mgVitamin C
vegetarian
vegan
gluten-free
egg-free
low-calorie
high-fiber
herb-salt
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Finely chop the onion, dice the carrot, and drain the chickpeas in a colander.
2
Heat the olive oil in a small saucepan over medium heat and sweat the onion and carrot for 5 minutes until soft and translucent.
3
Add the chickpeas, rosemary, vegetable stock, salt, and pepper. Bring to a boil, then reduce to low and simmer 25 minutes until thickened.
4
Remove rosemary, use an immersion blender for 10 seconds to partially blitz, keeping whole chickpeas. Stir in lemon juice, adjust salt to taste, ladle into a bowl, drizzle with olive oil, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g cooked chickpeas
- 4 tbsp60ml olive oil, plus extra to finish
- 11 onion
- 11 carrot
- 22 small sprig fresh rosemary
- 2 cup480ml vegetable stock
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp10ml lemon juice
