Lemon Rosemary Chickpea Soup
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 74.55
- Health score: 32.00
- Weight Watcher points: 9.00
Summary
If you have approximately 45 minutes to spend in the kitchen, Lemon Rosemary Chickpea Soup might be a great gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe serves 4. For $1.98 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains about 17g of protein, 11g of fat, and a total of 363 calories. Head to the store and pick up lemon, rosemary, vegetable broth, and a few other things to make it today. Autumn will be even more special with this recipe. It is brought to you by spoonacular user coffeebean. Users who liked this recipe also liked Lemon Rosemary Chickpea Soup, Lemon Rosemary Chickpea Soup, and Lemon & rosemary pork with chickpea salad.
Ingredients
olive oil1 tbsp
rosemary2 sprigs
garlic4 cloves
pepper flakes4 servings
chickpeas3 cans
vegetable broth5 cups
lemon1
Instructions
Step 1
Heat olive oil over medium heat.
Step 2
Add chopped fresh rosemary, minced garlic, and red pepper flakes and cook for 1-2 minutes, being careful not to burn the garlic.
Step 3
Add the drained, rinsed chickpeas.Stir and continue cooking for 1-2 minutes.
Step 4
Add vegetable broth and bring to a boil.Reduce heat, cover, and simmer for 30 minutes.Using an immersion blender, blend the soup until smooth.Stir in lemon juice.Taste and salt if needed.
Step 5
Serve.
Categories
Dish Types: soup, lunch, main course, main dish, dinner
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan
Occasions: fall, winter