Best 2 Chickpea Vegetable Soup With Parmesan Rosemary And Lemon Recipes

Indulge in a delightful culinary journey with our tantalizing Chickpea Vegetable Soup, a symphony of flavors that will warm your soul and nourish your body. This hearty and wholesome soup is not only a feast for the taste buds but also a treasure trove of essential nutrients. With chickpeas as its protein-packed foundation, this soup is joined by an array of colorful vegetables, each contributing its unique flavor and texture. A rich broth, infused with aromatic herbs and zesty lemon, envelops the ingredients, creating a harmonious blend that will leave you craving more. Accompany this delectable soup with toasted bread or a crisp salad for a complete and satisfying meal. Additionally, discover variations of this classic soup, including a vegan version that caters to plant-based preferences and a slow-cooker adaptation for effortless preparation. Embark on a culinary adventure and savor the goodness of our Chickpea Vegetable Soup, a nourishing and flavorful experience that will delight your senses.

Here are our top 2 tried and tested recipes!

CHICKPEA VEGETABLE SOUP WITH PARMESAN AND ROSEMARY

Chickpea Vegetable Soup With Parmesan and Rosemary image

This recipe uses dried garbanzo beans (or chick peas), but you could just as easily use a couple of cans if you like. Just be sure to rinse and drain them to remove some of the sodium of the canned beans and reduce the cooking time. Adapted from a recipe of Melissa Clark, NY Times Food Editor.

Provided by threeovens

Categories Vegetable

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 whole clove
1/2 onion, sliced root to stem so it stays intact and peeled
1 lb dried garbanzo beans, soaked overnight and drained
1 sprig fresh rosemary, plus 1 teaspoon finely chopped rosemary leaves
3 garlic cloves, minced
2 fresh bay leaves or 1 dried bay leaf
1/3 cup olive oil
1 1/2 tablespoons kosher salt
1 small parmesan rind, plus 1/2 cup freshly grated Parmesan
1 cup diced tomato (canned or fresh)
2 medium carrots, sliced into 1/4 inch rounds
2 celery ribs, sliced 1/4 inch thick
1 lemon, zest of
1/4 teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 403.4, Fat 16.7, SaturatedFat 2.2, Sodium 1789.3, Carbohydrate 50.8, Fiber 14.5, Sugar 10.5, Protein 15.3

CHICKPEA SOUP I

Chickpea Soup I image

This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.

Provided by Christine L.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups peeled and chopped sweet potatoes
3 cups chicken broth
1 bay leaf
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon paprika
1 tomato, chopped
1 (10 ounce) package frozen mixed vegetables
1 (15 ounce) can garbanzo beans, drained
salt to taste
ground black pepper to taste

Steps:

In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g

Tips:

When chopping the vegetables, try to cut them into uniform pieces so that they cook evenly.
If you don't have any fresh rosemary, you can use 1/2 teaspoon of dried rosemary instead.
If you don't have any Parmesan cheese, you can use another hard cheese, such as Asiago or Romano.
If you want a thicker soup, you can add a cornstarch slurry or a roux.
To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

This chickpea vegetable soup with Parmesan, rosemary, and lemon is a delicious and healthy meal that is perfect for a cold night. The soup is packed with vegetables and chickpeas, which are both good sources of fiber and protein. The Parmesan cheese and rosemary add a savory flavor to the soup, while the lemon adds a bright and refreshing note. This soup is sure to become a favorite in your household.