A picture of Rosemary Chickpea Soup.

Rosemary Chickpea Soup

Cluelesskitty @cook_116059829

From "Quick Food, Not Fast Food" by, Joumana Mellej

From "Quick Food, Not Fast Food" by, Joumana Mellej

Rosemary Chickpea Soup

Cluelesskitty @cook_116059829

From "Quick Food, Not Fast Food" by, Joumana Mellej

From "Quick Food, Not Fast Food" by, Joumana Mellej

Saved

Ingredients

2 servings

4 cupswater
Handfulchopped rosemary
1 Tablespoonolive oil
1onion, chopped
1 clovegarlic, chopped
Salt and pepper, to taste
Juice and zest of 1/2 lemon
3/4 cupdried chickpeas (soaked 8 hours or overnight if using dried, then boiled until tender - will make about 1.5 cups)

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Steps

1

In a small pot, boil rosemary in 4 cups of water for 10-15 minutes.
2

Heat olive oil and onion in a medium saucepan. Saute until onions are translucent.
3

Add remaining ingredients and strained rosemary stock.
Simmer 15 minutes.
4

Optional: Blend until smooth or semi-smooth.

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Cooksnaps

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Cluelesskitty @cook_116059829

on July 18, 2026 22:31

Comments

Keywords

Soup Lemon Onion Pepper Garlic Garbanzo Bean

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