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Rosemary Chickpea Soup
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A picture of Rosemary Chickpea Soup.

Rosemary Chickpea Soup

Cluelesskitty
Cluelesskitty @cook_116059829

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

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

Read more

Rosemary Chickpea Soup

Cluelesskitty
Cluelesskitty @cook_116059829

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

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

Read more
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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. 1

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

  2. 2

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

  3. 3

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

  4. 4

    Optional: Blend until smooth or semi-smooth.

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Cluelesskitty
Cluelesskitty @cook_116059829
on July 18, 2026 22:31

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Keywords

Soup Lemon Onion Pepper Garlic Garbanzo Bean

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