Rosemary Chickpea SoupFeatured

Rosemary Chickpea Soup


For 4 Person(s)

Rosemary Chickpea Soup

  • 3 tbsp olive oil
  • 2 tbsp minced garlic
  • 2 leeks (white and green parts), washed and thinly sliced
  • 1 tomato, peeled, seeded and chopped
  • 2 tbsp tomato sauce
  • 1 tbsp fresh rosemary
  • 1 can USA chickpeas, drained and rinsed
  • 2 tbsp minced fresh basil
  • 2 tbsp minced fresh parsley
  • 6 cups chicken broth
  • 2/3 cup orzo or other small pasta
  • salt
  • pepper
  • olive oil, to garnish (optional)


Heat the olive oil over medium-high heat in a large saucepan or soup pot. Add the garlic and leeks; sauté until garlic is golden brown. Reduce heat and simmer.

Add the tomato, tomato sauce and rosemary. Simmer for 3 to 4 minutes, stirring constantly.

Stir in the chickpeas, basil, parsley and broth. Bring to a boil. Add orzo and cook, uncovered, 6 to 7 minutes, or until the pasta has reached the desired tenderness.

Remove the soup from the heat. Season to taste and serve hot or at room temperature. Drizzle each serving with olive oil, if desired.