Vegetarian
Chickpea Soup
Description
The humble chickpea takes center stage in this hearty Chickpea Soup recipe! While the credits include a garlicky broth, kale, and tender potatoes, along with a generous amount of rosemary and a squeeze of lemon juice, the true star of this easy vegetarian soup is undeniably our friend the garbanzo bean.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion chopped
- 2 carrots peeled and ½-inch diced (about 1 cup)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 garlic cloves minced (about 4 teaspoons)
- 2 15-ounce cans chickpeas, rinsed and drained
- 4 cups low sodium vegetable broth or chicken broth
- 1 medium potato peeled and ½-inch diced (russet or Yukon gold)
- 1 bay leaf
- 2 teaspoons minced fresh rosemary
- 2 tablespoons freshly squeezed lemon juice
- 1 cup packed finely chopped kale
- ¼ cup freshly grated Parmesan plus additional for serving
Directions
- In a Dutch oven or similar large pot, heat the oil over medium-high heat. Once it’s hot and shimmering, the onion, carrots, salt, and pepper. Cook, stirring occasionally, until the onion is turning translucent, about 5 minutes.
- Add the garlic and chickpeas. Stir and cook for 30 seconds.
- Add the broth, potato, bayleaf, and rosemary. Increase the heat to bring the soup to a boil, then reduce the heat and let simmer for 15 minutes, until the potatoes are tender.
- Fish out and discard the bayleaf. With an immersion blender, lightly puree the soup, leaving a good number of the chickpeas intact (this will thicken the soup—you can also blend a few ladles of the soup in a regular blender, then add it back to the pot). Stir, partially cover the pot, and simmer 10 minutes to reduce. Stir every few minutes, scraping along the bottom of the pot to prevent sticking.
- Stir in the kale, lemon juice, and Parmesan. Let simmer until the kale is tender, 3 to 5 minutes. Taste and adjust the salt and pepper as desired. Serve hot with a sprinkle of additional Parmesan.
