A fragrant blend of chickpeas, rosemary, and vegetables simmered into a wholesome, hearty soup.
# What You'll Need:
→ Legumes
01 - 1 cup dried chickpeas
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 large tomato, chopped or 1 cup canned diced tomatoes
→ Aromatics & Herbs
07 - 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
08 - 2 bay leaves
09 - 1 small bunch fresh parsley, chopped (for garnish)
→ Liquid
10 - 6 cups vegetable broth
→ Seasoning
11 - 2 tablespoons olive oil
12 - 1 teaspoon sea salt, or to taste
13 - 1/2 teaspoon freshly ground black pepper
# How To Make It:
01 - Rinse dried chickpeas and place in a large saucepan. Cover with ample water, bring to a boil, then boil for 5 minutes. Remove from heat, cover, and let soak for 1 hour. Drain and rinse before use.
02 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery and cook for 5-7 minutes until softened.
03 - Incorporate minced garlic and rosemary into the pot. Sauté for 1 minute until fragrant.
04 - Add soaked chickpeas, chopped tomato, bay leaves, and vegetable broth. Season with sea salt and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 40 minutes, or until chickpeas are tender.
05 - Remove bay leaves and rosemary sprigs. Taste and adjust seasoning as needed. Serve hot garnished with chopped fresh parsley and a drizzle of olive oil, if desired.
