Tuscan Chickpea Soup
Creamy and comforting Tuscan chickpea soup. Made with only three ingredients, chickpeas, garlic and rosemary it's a hearty and filling recipe with tons of flavour.
Servings: 4 people
- 1 tablespoon olive oil
- 6 cups (3 litres) chicken stock , low sodium
- 3.5 lbs (4 cans/1.6 kg) cooked chickpeas , canned
- ½ lemon juice
- 2 sprigs rosemary
- 6 cloves garlic , chopped
- salt and pepper
Finely chop the garlic and add to a large pot with the rosemary and 1 tablespoon of olive oil. Fry the garlic until it starts to take on colour but not browned.
Add the chickpeas, stock with a pinch of salt and pepper and bring to a boil. Turn down to a simmer and simmer gently for 15 minutes.
Remove the sprigs of rosemary and set aside. Using a hand-held blender blitz the soup to a smooth consistency then add the lemon juice. Adjust the thickness by adding extra water or stock to your liking.
Add extra seasoning if required, serve with crusty bread and a drizzle of olive oil.
- Make sure to use the highest quality chickpeas you can get your hands on. I love to use chickpeas sold in glass jars (that's what I always used in Italy) because they have a delicious creaminess and flavour.
- When choosing chicken stock go for a low sodium brand so you can control the amount of salt that goes into the soup. If you can use homemade then even better!
- The soup will thicken quite quickly as it cools so you may need to add more water or stock to loosen it if you make it in advance or want to reheat leftovers.
- This soup will last for up to 5 days in the fridge or can be frozen in suitable containers. Thaw and reheat as needed.
Calories: 388kcal | Carbohydrates: 57g | Protein: 21g | Fat: 10g | Saturated Fat: 1g | Sodium: 67mg | Potassium: 739mg | Fiber: 15g | Sugar: 10g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 6mg