Let’s talk about soup baby, let’s talk about you and me. Let’s talk about all the good things and the bad things that may be (insert these 90s dance moves from Salt’n Peppa).
Okay, you probably know by now that I love soup but not all soups are good for you. Many of the tastiest soups out there are full of fat, cream, sodium, and hidden gluten. However, this hearty chickpea soup is easy, full of flavour and protein, and makes a huge batch so you can freeze some for later – perfect for busy folks.
Also, this soup is vegan. There are no veganity-vioations in this soup, so if you are vegan, you can maintain your vegan powers. This soup is so great that regardless of your stance on eating milk, eggs, animal products, you will love it. Personally, I’m not a vegan but enjoy eating vegan meals fairly often.
Roasting the tomatoes gives them until they are caramelized adds some depth of flavour to the soup. After they were done roasting, I just threw them in the pot with the stock and the rest of the ingredients to cook. While the soup was simmering, I fried up some rosemary sprigs in my tiny fraying pan and they shaped themselves into a little heart. So cute. I love fried rosemary leaves and they really add a little somethin’ somethin’ to this soup. What’s not to love about a tasty soup that fills you up without fattening you up?
Hearty Chickpea Soup with Fried Rosemary
- Blender or immersion blender
- 5 Plum Roma tomatoes
- 6 tablespoon olive oil
- salt and pepper
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon chili for powder
- 1 cinnamon stick (about 3" piece)
- 3 cans chickpeas (14 ounce cans, rinsed and drained)
- 4 cups vegetable broth
- 4 sprigs of fresh rosemary
- Preheat oven to 450 degrees. Slice tomatoes in half lengthwise and place cut side facing up on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 25 to 30 minutes, or until tomatoes are soft caramelized.
- Heat a large pot over medium-high heat. Add 2 tablespoons of olive oil and add onions and garlic. Saute for about 5 minutes or until soft. Add cumin, paprika, cinnamon, chile powder, and stir for 2 minutes to toast the spices. Add the chickpeas, roasted tomatoes, and stock and stir to combine. Bring to boil, then reduce to heat to simmer. Cover and simmer for 45 minutes or until chickpeas are soft.
- Meanwhile, fry rosemary. Heat a small non-stick frying pan on medium high heat and add 2 tablespoons of olive oil. Add the rosemary sprigs, 2 at a time, and fry until golden brown and crispy. Transfer to paper towel lined tray to absorb excess oil. Remove leaves once they're cool enough to handle.
- Once the soup is done simmering, remove from heat and let cool slightly. Remove about a quarter of the chickpeas and set aside. Puree the rest of the soup in a blender or with an immersion blender. Add the reserved chickpeas back to the soup and add fried rosemary leaves. Season with salt and pepper and serve.