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


  • 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:
    Time: 30
    Calories: 617
    Protein: 18
    Fat: 40
    Carbohydrate: 41

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