Chickpea and Roasted Garlic Soup

Photo by anna m.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 2

    Quarts chicken stock

  • Sea Salt

  • Freshly ground white pepper

  • Juice and zest from 1 lemon

  • 1/2

    cup freshly chopped flat-leaf parsley

  • 2

    tablespoons extra-virgin olive oil

  • 1

    small onion, chopped

  • 1

    carrot, chopped

  • 1

    stalk celery, chopped

  • 2

    cups cooked chickpeas

  • 1

    large head roasted garlic (see recipe below)

  • 2

    tsp freshly chopped rosemary

  • Roasted Garlic Recipe

  • 1

    large garlic head

  • 1/8

    cup extra virgin olive oil

  • 1

    tsp freshly chopped flat-leaf parsley

  • Sea salt

  • Freshly ground white pepper

Directions

In a soup pot heat the olive oil under medium heat. Add the onions, carrots, and celery and saute for 10 min. Add the chickpeas, roasted garlic, rosemary and chicken stock. Cook for 20 minutes. Transfer soup to a blender in batches and puree until smooth (or use an immersion blender). Return pureed soup to the pot and reheat. Taste and adjust seasonings. Just before serving add the lemon juice, lemon zest, and parsley and stir to combine. Roasted Garlic Recipe Preheat oven to 350 degrees. Cut the top quarter of each head of garlic. place the garlic in aluminum foil,and drizzle with olive oil. Wrap the aluminum foil around the garlic and roast for 45 minutes. Remove the garlic from the oven and allow to cool. Squeeze all of the garlic out of the skins into a small bowl. Add the parsley, salt, and pepper.

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