Make a Deliciously Creamy Chickpea Soup Tonight!

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Chickpeas are such a versatile legume. Not only are they delicious to eat in their raw, unseasoned form, but they’re a great vessel for holding flavors. They can be roasted, fried, made into hummus, added to salads and cold dishes, and in this instance, pureed to soupy perfection. Give it a try tonight!

Creamy Chickpea Soup with Rosemary Garlic Oil

Ingredients for two servings
-400 g cooked chickpeas
-1 stalk celery
-2 carrots
-1 shallot
-500 ml vegetable broth
-100 ml whipping cream
-1/2 sprig fresh rosemary
-1/2 clove garlic
-3 EL olive oil
-1/4 lemon
-a pinch of nutmeg
-salt
-pepper

Instructions

Wash rosemary and shake dry. Pick leaves and chop finely.

Peel and chop garlic.

Using a large knife, finely chop garlic and rosemary.

Place the chopped rosemary and garlic in a bowl, season with salt and mix with oil. Set aside and leave to marinate.

Wash celery and cut into pieces.

Peel and slice carrots.

Peel and finely dice shallot.

Heat some oil in a pot and fry shallots until translucent.

Add celery, carrots, rinsed chickpeas and broth to the pot and let everything simmer for about 15 min.

Meanwhile, cut and juice the lemon.

Puree the soup and add whipping cream. Season to taste with salt, pepper, nutmeg and lemon juice. Mix everything well.

Add the soup to bowls, sprinkle with rosemary-garlic oil and serve.

 

Nutrition facts per serving:
Veggie
Time: 30
Calories: 617
Protein: 18
Fat: 40
Carbohydrate: 41

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