Rosemary Chickpea Soup

Course: Soups
Difficulty: Easy
Pulse Type: Chickpeas
Nutrition: 7g+ fiber, 7g+ protein
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3 servings


  • 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)


  1. 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.
  2. Add the tomato, tomato sauce and rosemary. Simmer for 3 to 4 minutes, stirring constantly.
  3. 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.
  4. Remove the soup from the heat. Season to taste and serve hot or at room temperature. Drizzle each serving with olive oil, if desired.

Recipe Notes

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