Chickpea-Tomato Soup with Fresh Rosemary
This soup is hearty, wholesome, and absolutely delicious. It’s an economical, protein-rich dish that the entire family will enjoy!
Servings: 6
Equipment
Ingredients
For the Soup
- 2 (15-ounce) cans chickpeas rinsed and drained
- 3 tablespoons Extra-virgin olive oil
- 2 garlic cloves peeled and coarsely chopped
- 1 tablespoon chopped fresh rosemary
- 3 (15-ounce) cans diced tomatoes
- ¼ teaspoon granulated sugar
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups chicken stock Homemade or store-bought
For the Garnish
- Freshly grated Parmesan cheese
- Easy Sea Salt Roasted Chickpeas
Instructions
- In a large Dutch oven or stockpot over medium-low heat, add the oil, garlic, and rosemary, and allow the flavors to bloom for 1-2 minutes. (DO NOT allow the garlic to brown.)
- Add the tomatoes, salt, pepper, half of the chickpeas, and stock. Increase the heat to high and bring to a boil. Lower the heat and simmer, partially covered, for 20 minutes.
- Remove the soup from the heat and allow to cool slightly, stirring occasionally, about 10 minutes. Using a handheld immersion blender, purée the soup until it is smooth. (Alternately, you can purée the soup in batches in a high-speed blender, being careful to cover the top of the blender with a towel to avoid splattering; return the soup to the pot.)
- Return the soup to medium heat and add the remaining chickpeas. Garish with freshly grated Parmesan cheese and Easy Sea Salt Roasted Chickpeas. Enjoy!
Notes
The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen in a freezer-safe container for up to 3 months.
Nutrition
Calories: 283kcal | Carbohydrates: 34g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 1315mg | Potassium: 780mg | Fiber: 8g | Sugar: 8g | Vitamin A: 286IU | Vitamin C: 21mg | Calcium: 124mg | Iron: 4mg
