Lemon Rosemary Chickpea Soup

Ready in : 45 mins

If you have approximately 45 minutes to spend in the kitchen, Lemon Rosemary Chickpea Soup might be a great gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe serves 4. For $1.98 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains about 17g of protein, 11g of fat, and a total of 363 calories. Head to the store and pick up lemon, rosemary, vegetable broth, and a few other things to make it today. Autumn will be even more special with this recipe. It is brought to you by spoonacular user coffeebean.

Diets

GLUTEN FREE

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

olive oil

1 tbsp

rosemary

2 sprigs

garlic

4 cloves

pepper flakes

4 servings

chickpeas

3 cans

vegetable broth

5 cups

lemon

1

Cooking in Steps

1
Heat olive oil over medium heat.

olive oil
2
Add chopped fresh rosemary, minced garlic, and red pepper flakes and cook for 1-2 minutes, being careful not to burn the garlic.

red pepper flakes

fresh rosemary

minced garlic

garlic
3
Add the drained, rinsed chickpeas.Stir and continue cooking for 1-2 minutes.

chickpeas
4
Add vegetable broth and bring to a boil.Reduce heat, cover, and simmer for 30 minutes.Using an immersion blender, blend the soup until smooth.Stir in lemon juice.Taste and salt if needed.

vegetable broth

lemon juice

salt

immersion blender
5
Serve.