Hearty Chickpea Soup with Fried Rosemary
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.
- 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.