Creamy Chickpea and Rosemary Soup

This is a really creamy Italian soup. Cooking chickpeas makes them easier to digest and less… ermm… eruptive in the digestive system. This recipe serves 3-4 people.

3 tablespoons of olive oil , plus additional for drizzling
8 cloves of garlic , finely chopped
1 1/2 tablespoons of fresh rosemary leaves, finely chopped
1/2 a teaspoon of paprika
5 cups of cooked chickpeas or 3 cans of chickpeas (rinsed and drained)
4 cups of vegetable stock
2 tablespoons of fresh lemon juice
Fresh parsley for garnish (optional)
Salt and pepper, to taste

1. In a large saucepan, heat the oil over medium heat.
2. Add garlic, rosemary and paprika.
3. Stir constantly for 1-2 minutes until the garlic starts to turn golden.
4. Add the chickpeas and cook for 2 minutes, stirring constantly.
5. Add the vegetable stock and rosemary. Bring to a boil.
6. Reduce heat and simmer for 30 minutes.
7. Let soup cool slightly and then transfer to a food processor. Blend until smooth.
8. Return to the saucepan and reheat on a low heat.
9. Stir in lemon juice and add salt and pepper to taste.
10. Serve by drizzling with olive oil, add fresh parsley to the top as a garnish.

SOURCE: Adapted from April Bloomfield’s recipe via Oprah



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s