Mediterranean Chickpea Soup
Serves 4 (up to 6)
A hearty one-pot soup of chickpeas and potatoes simmered in a tomato-rosemary broth, finished with parmesan or feta.
| 2 tablespoons extra virgin olive oil | Sauté veggies 5-10 min until soft | Stir in paste & rosemary, 1 min | Add the rest, simmer 20-30 min | Taste, serve topped with cheese |
| 1 onion, chopped | ||||
| 1 carrot, chopped | ||||
| 1 rib celery, chopped (optional) | ||||
| 1 leek, rinsed and sliced (optional) | ||||
| 2 cloves garlic, chopped | ||||
| 2 tablespoons tomato paste | ||||
| 1/2 teaspoon dried rosemary (or 1 tsp dried oregano) | ||||
| 950 ml vegetable broth (or more to taste) | ||||
| 2 cans chickpeas, drained (400 g each, or 3 cups cooked) | ||||
| 680 g potatoes, peeled and diced (or sweet potatoes) | ||||
| 1 can crushed tomatoes (400 g) | ||||
| 3/4 teaspoon salt, plus red pepper flakes and black pepper to taste | ||||
| 4 tablespoons grated parmesan (or crumbled feta; optional) |
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