Cream of Rosemary Chickpea Soup

Cream of Rosemary Chickpea Soup

September 2017 - Lunch & Dinner

Cream of Rosemary Chickpea Soup



  1. In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
  2. Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
  3. Add (soaked and cooked) chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.
  4. Reduce heat and simmer 30 minutes; let cool slightly.
  5. Transfer soup to a blender; cover loosely, and puree until just smooth.
  6. Return to the saucepan and stir in lemon juice and sea salt to taste.
  7. Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.


See more recipe ideas from Jayme McKillop on Food 4 Thought.
Image from Relish

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