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.
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
-
1Heat olive oil over medium heat.
olive oil
-
2Add 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
-
3Add the drained, rinsed chickpeas.Stir and continue cooking for 1-2 minutes.
chickpeas
-
4Add 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 -
5Serve.