This Tuscan chickpea soup is one of the simplest soups you could ever make. Made with only three ingredients, chickpeas, garlic and rosemary it’s a hearty and filling traditional recipe with tons of flavour.
I love recipes with chickpeas, they have so much flavour and creaminess and you don’t need much to make them into a satisfying and filling meal. Take this chickpea flatbread recipe for example, it’s literally only chickpea flour, water and a tiny splash of oil yet makes the most delicious, crispy but creamy flatbread. This simple, rustic soup recipe is another example of a flavour packed meal using chickpeas and not much else.
Are chickpeas the same as garbanzo beans?
Yes. Chickpeas and garbanzo beans are exactly the same fibre and protein-rich legume. In Italian they are known as Ceci and in Spain, they are referred to as garbanzos either way if you see or hear garbanzo beans being used in a recipe know it is referring to chickpeas.
For this soup try to use the highest quality chickpeas possible, I like to use the ones that come in glass jars rather than cans. The higher the quality the more flavour you’ll get with this soup but don’t worry too much, even with the cheapest chickpeas you’ll have a great tasting soup.
How to make Tuscan chickpea soup
(1) Finley chop the garlic and add it to a large pot with a large sprig of rosemary and 1 tbsp of olive oil. Fry the garlic and rosemary for a few seconds until the garlic starts to take on colour. (2) Add the chickpeas with their cooking liquid to the pot and add a pinch of salt and pepper. Bring it to a boil then simmer gently for 5 minutes.
(3) Remove the sprigs of rosemary and discard. Using a hand-held blender blitz the soup to a smooth consistency. I will be quite thick. (4) Add water to the soup to adjust the consistency to your liking, taste and add extra seasoning if needed.
This Tuscan chickpea soup is the kinda soup I crave on chilly days and evenings. It’s thick, creamy and comforting and perfect with some fresh crusty bread for dunking.
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Tuscan chickpea soup
- 2 lbs (930g) boiled chickpeas canned (undrained weight with cooking liquid)
- 1 large sprig rosemary
- 3 cloves garlic
- salt and pepper
- 1 tbsp olive oil
- Finely chop the garlic and add to a large pot with the rosemary and 1 tbsp of olive oil. Fry the garlic until it starts to take on colour but not browned.
- Add the chickpeas with their cooking liquid with a pinch of salt and pepper and bring to a boil. Turn down to a simmer and simmer gently for 5 minutes.
- Remove the sprigs of rosemary and set aside. Using a hand-held blender blitz the soup to a smooth consistency. Adjust the thickness by adding extra water to your liking (it should be thick but not as thick as a paste).
- Add extra seasoning if required, serve with crusty bread.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan oven
- Find out more about how nutrition is calculated here
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