Course Soups
Difficulty Easy
Pulse Type Chickpeas

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Rosemary Chickpea Soup

Prep Time 5 minutes
Cook Time 10 minutes


  • 3 tbsp olive oil
  • 2 tbsps garlic, minced
  • 2 leeks, (white and green parts), washed and thinly sliced
  • 1 tomatoes, peeled, seeded and chopped
  • 2 tbsps tomato sauce
  • 1 tbsps rosemary, fresh, or 1 tsp dried
  • 1 15-ounce can chickpeas, drained and rinsed, or 2 cups boiled
  • 2 tbsps basil, fresh; minced fresh (or 1 tbsp dried
  • 2 tbsps parsley, fresh; minced
  • 6 cups chicken broth
  • 1/3 lb. pasta, orzo or other small pasta (a scant 2/3 cup)
  • salt and pepper, to taste
  • 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.


A deliciously fragrant soup that is quick and easy enough for weeknight cooking.