Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon Recipe (2024)

what happens if you use canned chickpeas?

Instead of dried or canned chickpeas, I use frozen chickpeas, found in the organic foods section (of my grocery store). The canned get mushy, the dried take forever to get soft, but the frozen, imo, are perfect.

I added canned beans between steps 1 and 2. Not at all mushy. I also added some leftover spinach and arugula at the last minute. Delicious!

The final sentence in step two is critical. It turns an otherwise bland vegetable soup into something special. The lemon, pepper, and rosemary flavors are each present. The Parmesan adds a little body and minor flavor elements. Times for preparation were accurate.

Using 2 cans of chickpeas: cook onion in olive oil for 15 minutes. Add garlic, celery, and carrots and continue to cook for 10-15 minutes. Add 4 C vegetable broth, tomatoes, 1cup water. Simmer for 20 min. Add canned chickpeas and cook for 10 more minutes. Make the rosemary , parmagiano, lemon zest pesto in food processor .

Made this tonight in the instant pot! Pre-soaked the dry chick peas by pressure cooking for 20 minutes, then followed recipe except pressure cooked for 20 minutes instead of simmering for an hour, and pressure cooked again for 5 minutes after adding the veggies. Allowed a natural release, and voila! Dinner in under 2 hours and it was incredibly flavorful! Added 1 T kosher salt and it was perfect. Will make again for sure!

It means to slice the onion in half from the center of the root structure to the stem, leaving the onion intact, so that the layers don't separate, and then sticking the clove into the flesh of the onion half. It doesn't mention removing the onion from the pot after the chickpeas are cooked, but usually that's what you do. The onion and the clove flavor the chickpeas, but don't stick around to be eaten.

There must be a mistake in the recipe. It calls for 1 1/2 tablespoons of salt, yet the nutritional information claims there are only 442 mg of sodium per serving. Multiply 442 mg by six servings, and you'd get 2,652 mg, which is only a fraction of the sodium in 1 1/2 tablespoons of salt. (There are 560 mg of sodium in 1/4 of a TEASPOON of salt, which equates to 10,080 mg in 1 1/2 tablespoons.)

Nice soup. I added about half a cup of orzo at the end, liked the result.

I love this soup and so does my family. I've made a few adjustments to it which makes it even richer with flavour. When the garlic and onion are sauteeing, I add about two tsp of tomato paste; instead of water I use vegetable stock, and towards the end I add some orzo. I top it with arugula along with the Parmesan/lemon topping. Like many others, I use canned chick peas but only add them at the end to warm them. I've also never used the rosemary because I never seem to have it.

Why not chop the onion? Someone suggested that it should be removed before serving, but that seems wasteful, especially if you like pieces of onion in your soup. I say chop it up, toss it and the clove into the pot, and remove just the clove before serving. I also agree that the amount of salt called for in the recipe is excessive, probably a typo. My guess is that it should call for one-third of the amount shown, or 1½ TEASPOONS, NOT tablespoons. Start with than and taste before adding more.

This is a delicious soup. I was unsure how long the dried chickpeas would take to cook, so I cooked the chickpeas in advance, and reheated before completing the recipe. As others suggested, I used chicken broth instead of water. I also reduced the olive oil by half, and eliminated the salt. (The Parmesan rind and Parmesan cheese add enough saltiness, in my opinion.) Before serving I added a squeeze of lemon juice to each bowl, in lieu of adding lemon zest to the cheese garnish.

I do not understand how I am supposed to slice the onion and what is meanss insert clove in onion. Can anyone help?
Thanks!

It's clear that the purpose of step 1 is to make a soup stock from cooking the chickpeas, but I had cooked chickpeas on hand, and we'd already used the bean stock for something else. So I put the step 1 ingredients into chicken stock without the beans and simmered them. I added the chickpeas along with the vegetables in step 2. Other than that I followed the recipe pretty closely and my customer (wife) gave it a thumbs up, so I declare victory :)

Where can I get Parmesan rinds in Tasmania?

I didn’t soak overnight, so I boiled the chickpeas for 2 minutes and let them rest for an hour in the pot, then drained them and proceeded with the recipe. I added an extra cup of water to start, a whole can of diced tomatoes, filled the empty can halfway with water and swished, and added that to the pot, plus a big handful of chopped Napa cabbage for some leafy greens. Next time I might use fewer chickpeas and add a large, diced potato.

I decided to cut up the onion and garlic, sautéed them, added carrots, celery and some fresh green beans that were starting to look old, then added the rosemary with a big pinch of salt and pepper. Once that all became aromatic, I added a glob of tomato paste and a can of tomatoes, then a batch of homemade stock from the freezer. I let that all meld and simmer for a few hours, then added the chickpeas I had cooked the night before. Divine!

Using 2 cans of chickpeas: cook onion in olive oil for 15 minutes. Add garlic, celery, and carrots and continue to cook for 10-15 minutes.Add 4 C vegetable broth, tomatoes, 1cup water. Simmer for 20 min. Add canned chickpeas and cook for 10 more minutes. Make the rosemary, parmagiano, lemon zest pesto in food processor.

This was wonderful. Such simple ingredients but the flavor is incredible.

absolutely delicious and easy. I made with two cans of chickpeas (couldn't find frozen - and will try another time with dried to see if it make a significant difference). I used chicken stock instead of water and cooked the onion, etc (which I left in but removed the clove) for 45 min. If you make with the dried chickpeas, I believe you will have the equivalence of 4 cans of chickpeas? To me, that would be too many, but depends on how you like you soup. The topping is a must.

Am I supposed to add two celery ribs or two full celery stalks?

Do not skip the parmesan, lemon zest and pepper. We it makes all the difference

New recipe added to the roster! I’ve made this several time and it’s such a solid vegetable soup. Couple differences, I used canned chickpeas and add them in the last 30 minutes to warm through. Also I dice some of the carrots and onions, and add some celery to start with a mirepoix and add a little tomato paste to that. I find that it deepens the flavor of the soup and makes a better base for all the vegetables later on.

I just made this soup with a slight variation— using an immersion blender to make it smooth and creamy! The chickpeas give it a great texture without any added cream (great news for my vegan friends). The rosemary/parm/pepper topping is excellent! I made extra to flavor some home-made croutons, which are also a wonderful addition to the soup.

Followed the recipe but needed to add more water when I added the vegetables. I used the empty tomato can to add another can a a half. In retrospect I wish I’d kept the water from soaking the beans as it would have been a bit richer. I also added more carrots and celery and the full can of diced tomatoes with liquid. That said, it’s a lovely soup. Could certainly be modified as most soups can.

Delicious and easy recipe. The last step for the garnish is important - delicious mix to sprinkle on top and give the soup some extra flavor. The soup was heavier than I expected - perhaps due to the olive oil. Next time I’ll try reducing the olive oil by 1/2. This soup is easy to amend - we added some sliced sausage but imagine many things would work well.

This is one of my favorite cool weather recipes. I make it as written, except I add 6 cups of water instead of 5 because I prefer more broth. I think using canned chickpeas misses the point of the recipe, which is using the liquid for cooking the beans as the foundation of a simple and flavorful soup.

Maybe more broth?

I made this recently and was pleasantly surprised, full of flavour and reheats well. The rosemary, Parmesan and lemon are magic together but the soup is also good with just a light dusting of Parmesan and black pepper if you’re short on time.