Chickpea Vegetable Soup With Parmesan Rosemary And Lemon Recipes

CHICKPEA VEGETABLE SOUP WITH PARMESAN AND ROSEMARY

Steps:

• Insert the pointy end of the clove into the onion, then place in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind; add 5 cups water and bring to a boil over high heat.
• Reduce heat to low, cover, simmer until chickpeas are tender, about 1 hour.
• Add the tomatoes, carrots, and celery; cover loosely, then simmer until vegetables are soft, about 25 minutes.
• Meanwhile, in a small bowl, combine the chopped rosemary, grated Parmesan, lemon zest and pepper.
• Ladle soup into individual serving bowls, sprinkling the Parmesan mixture on top of each.

CHICKPEA VEGETABLE SOUP WITH PARMESAN, ROSEMARY AND LEMON

Steps:

• Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
• Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
• Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.

CREAMY CHICKPEA & ROSEMARY SOUP

Steps:

• In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
• Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
• Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.
• Reduce heat and simmer 30 minutes; let cool slightly.
• Transfer soup to a blender; cover loosely, and puree until just smooth.
• Return to the saucepan and stir in lemon juice and sea salt to taste.
• Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.