Chickpea, Garlic & Rosemary Soup

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Cooking & Recipes

Sydney has put on a show of the wet, cold, and miserable variety this week, which can only mean one thing: it’s officially soup season. As someone who falls staunchly into the ‘winter person’ camp and prefers the cooler months over their hot and uncomfortable summer counterparts, I’m thrilled. I love making a huge batch of this simple and unassuming soup on a rainy Sunday afternoon, and tucking into a bowlful while rugged up in fleecy leggings and my favourite hoodie, and watching a few episodes of Grand Designs. It’s a nourishing and incredibly flavourful soup, and fills the house with the heady wintry scents of garlic and rosemary. This recipe makes 4-6 servings, depending on how hungry you are, and is best enjoyed with a large wodge of fresh sourdough and lashings of butter (although what soup isn’t?).

Heat some olive oil in a saucepan or dutch oven, then add a tablespoon of fresh chopped rosemary, half a teaspoon of dried chilli flakes, and 8 cloves of finely diced garlic. You can add more or less depending on personal preference, although when it comes to garlic, more is always more as far as I’m concerned. Stir over a medium heat until the garlic starts to brown, then stir through 3 drained cans of chickpeas and 4 cups of stock, and simmer for about half an hour. Blend everything together using a stick blender, then stir through another couple of tablespoons of olive oil and the juice from half a lemon. Season with cracked pepper and sea salt before serving, or store in batches in the freezer to heat up later. I like to serve mine drizzled with olive oil and greek yoghurt, with a little extra chilli and rosemary sprinkled on top.

Recipe adapted from Bowl Licking.


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