Chickpea Soup

TOTAL TIME: 25 min
Prep: 5 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 2 to 4 servings
LEVEL: Easy

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
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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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4

Newest Ratings and Reviews

Read all 7 reviews

  • on July 23, 2014

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    This guy is really stupid...this has onion in it and he's feeding it to his dogs!!! He should know better,,,or does he just not care?

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  • on January 25, 2013

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    This was the first recipe of David's I have made, and it was so easy and so yummy, after eating the first bowl, I went back and polished it off. Made it exactly as the recipe called for, except used a 15 ounce can of chickpeas, becasue that's the size ours were in. Thanks David!

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  • on July 03, 2012

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    A very simple and tasty soup - perfect for a light lunch or supper. I did make a few adjustments to the recipe to suit my needs. I used two 15oz cans of chickpeas and one can of crushed tomatoes. Sauteed diced onion, rosemary, and garlic. Added chickpeas and tomatoes. Squished up 1/3 of chickpeas. Added 3 1/2 cups water. Stirred in a tablespoon of parmesan cheese with salt and a ridiculous amount of freshly ground black pepper. I think the tomato & cheese helped make the broth a little thicker and certainly much more flavorful. It was hot and tasty and plain delicious!

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