Wednesday, June 30, 2010

Chickpea and Rosemary Soup - Take it Off Food #3


Perfect ANY season...in this post I'll spare you the story of how the chickpea saved my life and get right to the point...I can hear the collective sighs of relief! This Chickpea and Rosemary Soup is so easy, healthy and satisfying, if you make it once it will become a staple in your home! (It is hands down one of my favorites!)

Just a few basic ingredients: olive oil, garlic, fresh rosemary, red pepper flakes, chickpeas, broth, and lemon...it's hearty enough to be a main course and I have yet to share it with friends who (upon cleaning their bowls) aren't begging for the recipe!

Oh FYI - I finally started a Design Wine and Dine Facebook Page hope you'll visit me there! Just click the link above or on the Facebook badge on the sidebar!

My notes:
*I use a hand blender instead of the regular blender, makes it even easier!
*Taste before you add any salt, sometimes it's not needed depending on what broth you use
*To make it even heartier, serve it with homemade garlic croutons or pita bread
*I often do not drizzle with olive oil at the end - optional


Chickpea and Rosemary Soup
Created by April Bloomfield of The Spotted Pig

Ingredients:Serves 6

3 tablespoons olive oil , plus additional for drizzling
8 cloves garlic , finely chopped (I use 3-4 very large cloves)
1 tablespoon fresh rosemary leaves , minced
1/2 teaspoon crushed red pepper flakes
3 cans (15 to 19 ounces each) chickpeas , rinsed and drained
4 cups chicken broth (or veg. broth)
2 tablespoons fresh lemon juice
Sea salt

In a large saucepan, heat oil over medium heat. Add garlic, rosemary and red pepper flakes. Cook, stirring constantly, until garlic starts to sizzle, about 1-3 minutes. Add chickpeas and cook 2 minutes, stirring constantly. Add broth and bring to a boil. Reduce heat and simmer, covered for 30 minutes; let cool slightly.

Transfer 1 cup of soup at a time to a blender; cover loosely and puree until just smooth. Return to saucepan. Repeat two more times. Stir lemon juice and salt into soup to taste. Drizzle with olive oil and serve.

6 comments:

The Wine-y Tomato said...

YUM! I love simple soups, and chickpeas! Will have to try this :)

FoodLovers said...

lovely recipe would like to give a try ..

Anonymous said...

We made this tonight. This is unbelievably awesome! It is perfect, and the pepper has a great little kick. (Tossed some Wegman's sourdough croutons on top even though the soup didn't need it...just hooked on them right now). FIVE big stars for this healthy and delicious soup. Thanks!

Design Wine and Dine said...

Oh, I'm so glad you liked it! We love it too and the croutons make the perfect touch! Thanks for the comment :)

Katerina said...

First time visiting your blog, this soup looks easy and comforting.

Chow and Chatter said...

wow great and healthy soup and cool flavor combo have a fun weekend

Rebecca