Chickpea Soup with Rosemary


  • 1 lb. garbanzo beans, dried and soaked overnight in cold water to cover, drained and rinsed
  • 1 potato, white rose or red
  • 2 carrots +, 1 carrot minced
  • 1/3 cup extra virgin olive oil
  • 1 cup onion, finely minced
  • 2 tablespoons fresh rosemary, finely minced
  • 1 tablespoon fresh sage, finely minced
  • 1 tablespoon pink peppercorn
  • salt/pepper -- to taste
  • drizzle extra virgin olive oil


  • Do an overnight or quick soak on the beans. Remove water. Place 1 carrot and 1 potato in with the beans and cover with water and/or chicken stock by 2". Cook until cooked through.
  • Heat the oil in a large soup pot and add the minced onion, rosemary, sage and peppercorns. Cook until soft. Add all but about 1/2 of the beans and the liquid into the pot. Cook a few minutes. Meanwhile, puree the beans with the whole potato and carrot.
  • Add the puree to the soup pot and stir for a minute or two. Season with salt and pepper and bring to a gentle simmer over medium heat. Cook stirring a bit until the soup has thickened slightly, 10-12 minutes. Serve hot with a few drops of extra virgin olive oil drizzled over each serving.


  • SOURCE: Apple Charlotrte