Chickpea Soup
Chickpea Soup
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 305
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 34
- Dietary Fiber
- 10
- Sugar
- 7
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 766
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 305
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 34
- Dietary Fiber
- 10
- Sugar
- 7
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 766
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
1/4 cup/50 ml extra-virgin olive oil, plus extra for drizzling
1 onion, finely chopped
1 (19-ounce/540 ml) can chickpeas, drained and rinsed
1 sprig fresh rosemary
Salt and freshly ground black pepper
2 1/2 cups/600 ml water
Grated Parmigiano cheese, optional
Directions
- In a saucepan, heat up the extra-virgin olive oil. Add the onions and gently saute until lightly golden, then add the chickpeas, rosemary, salt, and freshly ground black pepper. Remove from the heat and with the back of a fork mash 1/3 of the chickpeas or to your desired texture. Return to the heat and add the water and cook for approximately 15 minutes. A drizzle of olive oil and fresh gratings of Parmigiano cheese is optional before serving.
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K. S.
I love this recipe! I've been making it for years & it's one of my faves! Very easy to make. I add extra chick peas to make it thicker & smash quite a bit with a potato masher. Even my husband, who doesn't like chick peas, loved it. I'd give it more than 5 stars if I could.
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