04 December 2007

lemon chickpea soup



4 cans chickpeas, drained and rinsed
6-7 cups vegetable broth
zest and juice of 1 large lemon (or 2 small)
1 potato, peeled and diced
1 tsp dried rosemary
salt to taste

combine all ingredients in a large saucepan. let simmer for 50 minutes to 1 hour. blend the soup in a blender, and serve with a bit of olive oil and shredded parmesan.

this is practically hummus soup!

8 comments:

ostwestwind said...

This sounds really like an easy soup!

katiez said...

I was just thinking about making a chickpea soup....sounds delicious!
Good idea with the lemon!~

Lydia said...

Carmen, I can't find an email for you, but wanted to thank you so much for the lovely chili powder. I'll be posting about it later this month.

Lydia said...

Carmen, I can't find an email for you, but wanted to thank you so much for the lovely chili powder. I'll be posting about it later this month.

blisswarrior said...

is this like a soupy hummus in a way?

poubelle said...

ostwestwind - it really is! i make most of my soups at night to take as lunch the next day so simple is key :)

lydia - thanks for letting me know you got it! i hope it comes out okay... i realized it may not have been what you were expecting for a holiday exchange but chili powder is key to a christmas where i live and i hope you enjoy it.

blisswarriorr - it reminds me of hummus because it's creamy and has the lemon, but it's stil missing a few ingredients and ends up tasting like something completely different but still wonderful. if you're hesitant to try it, you can cut the recipe in half easily.

kathryn said...

What a delicious soup - I love the idea of hummous soup!

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