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Lemon Rosemary Chickpea Soup Recipe - Quick, Healthy & Ready in 45 Minutes

Lemon Rosemary Chickpea Souphealthy recipe

Lemon Rosemary Chickpea Soup

If you have approximately 45 minutes to spend in the kitchen, Lemon Rosemary Chickpea Soup might be a great gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try.

  • Servings: 4
  • Total cooking time:

Ingredients:

  • 1 tbsp olive oil
  • 2 sprigs fresh rosemary
  • 4 cloves garlic
  • red pepper flakes
  • 3 cans chickpeas
  • 5 cups vegetable broth
  • 1 lemon

Instructions:

  1. Heat olive oil over medium heat.
  2. Add chopped fresh rosemary, minced garlic, and red pepper flakes and cook for 1-2 minutes, being careful not to burn the garlic.
  3. Add the drained, rinsed chickpeas.Stir and continue cooking for 1-2 minutes.
  4. Add vegetable broth and bring to a boil.Reduce heat, cover, and simmer for 30 minutes.Using an immersion blender, blend the soup until smooth.Stir in lemon juice.Taste and salt if needed.
  5. Serve.

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