5 Ingredients or Fewer

Chickpea Soup with Rosemary

March 31, 2014
3 Ratings
  • Serves 2 as a main 4 as a side
Author Notes

This is really simple, delicious and inexpensive. I believe I originally saw this in a La Cucina Italiana about 10 years ago aptly titled Zuppa di Ceci. I have been unable to locate the original recipe. This is my version adapted to my own tastes and using standard US can sizes. —Summer of Eggplant

What You'll Need
  • 2 14 oz. cans of chickpeas, drained and rinsed
  • 1 tablespoon minced garlic
  • 4 tablespoons olive oil
  • 1.5 cups vegetable broth
  • 2-3 tablespoons rosemary, chopped
  • salt + pepper
  1. Heat a pot over medium heat and add the oil. Add in the chickpeas, the garlic and the rosemary and saute until your house starts smell great, about 10 minutes. Stay with the ingredients, they do not want to brown or take on any real color.
  2. Add stock and salt and pepper. Bring to a boil then let simmer for 7 minutes.
  3. Remove from the heat and puree. I use an immersion blender. You may use a regular blender but you may need work in batches.
  4. Top with a little more olive oil if desired. I like to serve it with olive bread and a salad.

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1 Review

Elaine E. September 14, 2020
The first time I tried this recipe I used an immersion blender. It splattered everywhere and the soup was lumpy, not smooth and silky. It was tasty enough for me to try it again.
The second time I used my Vitamix. I must have cranked it too high (level 5) b/c it became hummus-like! I had to scoop it out into the pot b/c it wasn't pourable. I reheated it adding more broth and water to thin it out, and also more salt. It was definitely not lumpy this time! And again delicious.
Tip: If you like the garlic to stand out, add it at the end of the 10 minutes, not with the chickpeas and rosemary.