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!

7 comments:

ostwestwind said...

This sounds really like an easy soup!

Katie Zeller said...

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

Lydia (The Perfect Pantry) 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 (The Perfect Pantry) 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.

Jessica S. said...

is this like a soupy hummus in a way?

stringends 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.

Anonymous said...

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