- 8
0/5
(0 Votes)
Ingredients
- 16 oz can 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/pepper to taste
Preparation
Step 1
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.
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