Hearty chickpeas, rosemary, and fresh vegetables simmered to nourishing perfection in under an hour.
# What You Need:
→ Legumes
01 - 1 cup dried chickpeas
02 - 6 cups water (for soaking and cooking)
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 2 cloves garlic, minced
07 - 1 medium tomato, diced
→ Herbs & Aromatics
08 - 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
09 - 2 bay leaves
10 - 2 tablespoons fresh parsley, chopped plus extra for garnish
→ Seasonings & Pantry
11 - 2 tablespoons olive oil
12 - 1 teaspoon salt, plus more to taste
13 - ½ teaspoon freshly ground black pepper
14 - 4 cups vegetable broth
# Steps:
01 - Place chickpeas in a large pot and cover with 4 cups of water. Bring to a boil and boil for 2 minutes. Remove from heat, cover, and soak for 30 minutes. Drain and rinse before use.
02 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until softened. Stir in garlic and tomato, cooking an additional 2 minutes.
03 - Add soaked chickpeas, rosemary, bay leaves, vegetable broth, and 2 cups of water. Bring to a boil, reduce heat, and simmer uncovered for 30 to 35 minutes, or until chickpeas are tender.
04 - Remove rosemary sprigs and bay leaves. Stir in parsley, salt, and pepper. Adjust seasoning to taste.
05 - Ladle soup into bowls, garnish with extra parsley, and serve hot with crusty bread if desired.
