Chickpea & Rosemary Soup

by Alison Casha October 28, 2024

by Alison Casha

Warm up with a comforting bowl of Chickpea and Rosemary Soup, a delightful dish that’s both hearty and nourishing. This simple yet flavourful soup combines the earthiness of chickpeas with the aromatic infusion of fresh rosemary, creating a perfect balance of warmth and zest. A soffritto of finely diced carrots, onion, and celery forms the flavourful base, enhanced by the subtle heat of garlic, smoky paprika, and a squeeze of lemon for brightness. Garnish with a drizzle of rosemary-infused olive oil and a handful of extra chickpeas for a rustic touch. This soup is perfect for a cosy night in or as a wholesome starter to any meal.

Chickpea & Rosemary Soup
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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

Rosemary-infused extra virgin olive oil (if not available, use extra virgin olive oil or make your own infusion)

Soffritto (preparation of carrots, onion and celery - all finely diced)

Rosemary (as many sprigs as you can have)

2 cloves of garlic finely chopped (leave whole if you prefer to remove after use)

500g cooked chickpeas (ready-made ones are fine too), plus a few more on the side for decoration

0.5L hot water or vegetable stock

Lemon and lemon juice

Bay leaf x 2

Smoked or Spicy Paprika

Salt & pepper

Instructions

In a pot, sauté the soffritto in a spoonful of extra virgin olive oil (even better if infused with rosemary), adding garlic cloves, bay leaves and rosemary sprigs stirring well to incorporate as much flavour as possible. The more rosemary you add, the stronger and more intense the flavour will be.

Add the cooked chickpeas, mix well with the rest of the ingredients and cover with hot water or stock. I also like to add a squeeze of lemon, and throw in the wedge for extra acidity.

While the soup is simmering away, I dry fry the spare chickpeas in ground paprika (I chose smoked, but sweet and spicy are fine too).

After just 10 minutes remove the bay leaves, rosemary sprigs (and the garlic cloves if you left them whole), place half the liquid in a separate container or pot and use a hand blender to smoothen it. Transfer the creamy consistency back into the pot to thicken the soup without the need of creams or thickening agents. I do this because I love to feel some chunky bits while eating it, but you can also blend it all up if you prefer a thicker, creamier and smoother soup.

At this stage I suggest you taste it and season it accordingly with salt and black pepper.

To serve, ladle the soup into bowls and decorate them with a wedge of lemon, crunchy paprika chickpeas and a drizzle of extra virgin olive oil.

Serve piping hot and enjoy!

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Alison Casha

Alison has a passion for vegan cooking and loves sharing this enthusiasm with others. She believes food can be simple to prepare and delicious to eat. Whilst being a vegetarian most of her life she has now transitioned to a vegan lifestyle after becoming more aware about the negative impact of the dairy and egg industry on our health, the environment and the animals themselves.

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1 comment

joe October 16, 2025 - 8:59 pm

I stumbled on this site a minute ago and liked the carrot dogs at the first glance. I will make it asap.

Chickpea & Rosemary Soup