Simple Chickpea Soup with Rosemary & Garlic
Ingredients
The soup base
-
¼
cup
olive oil
-
1
large
yellow onion, small dice (about 2 heaped cups diced onion)
-
2
sticks
celery, chopped (about 1 cup diced celery)
-
2
medium
carrots, chopped (about 1 cup diced carrot)
-
2
tablespoons
minced fresh rosemary (about 1 really full sprig)
-
2
teaspoons
smoked paprika
-
4-5
cloves
garlic, minced
-
3
tablespoons
tomato paste
-
5
cups
cooked chickpeas
-
6
cups
vegetable stock (plus extra, see notes)
-
2
tablespoons
light miso
-
1½
teaspoons
red wine vinegar, or more to taste
-
1
teaspoon
Tamari
For serving
-
to taste
chili oil or chili crisp
-
to taste
extra coarsely ground black pepper
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Sauté onions for 10-12 minutes until soft and transparent, seasoning with salt and pepper.
- Add celery and carrots, sautéing for another 8-9 minutes until softened.
- Stir in rosemary, smoked paprika, and garlic, cooking until fragrant for about 2 minutes.
- Mix in tomato paste and cook for 1 minute until raw flavor is gone.
- Add chickpeas, stirring to coat, then pour in vegetable stock and season with salt and pepper.
- Bring to a boil, then lower heat to a simmer, covering the pot slightly, and cook for about 40 minutes.
- Remove 2 cups of the soup and blend with miso until creamy, then return to the pot.
- Bring the soup back to a boil for 5 minutes, adjusting seasoning with vinegar and Tamari as needed.
- Serve hot, topped with chili oil and black pepper.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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