Creamy Chickpea & Rosemary Soup

From: qwerty3020

On Oct 10, 2008

This was a great vegetarian meal! I only used 1 tablespoon of oil and 1 tablespoon of lemon juice. I will make this again for sure.

From: Uh Oh Maggie is Cooking

On Oct 4, 2008

It's almost ridiculous how easy, simple, healthy, flavorful, so very creamy and delicious this recipe is. I love chickpeas, and this just accentuates everything I love about them. The hint of red pepper flakes gives this such a nice mild little warm kick. I went a little lighter on the olive oil to save on calories, used half vegetable broth and half chicken broth because that's what I had available, and I cannot wait to try the leftovers and to make this one of my regular recipes. A million thanks for sharing this!

From: Bone Man

On Aug 9, 2006

Let me first describe this soup for all the 'Zaarites: the flavor is astounding! It is unique, creamy, broadly flavorful and I cannot remember when I've tasted a better soup of any kind. I followed the recipe as listed, except, since I was 4 ounces shy on chicken broth, I added 4 ounces of hot water with a soft chicken Maggi boullion cube mashed up in it. When I got near the end, (after pureeing it) I tasted it and it was super — but after simply adding the 2 tablespoons of strained, fresh lemon juice, I knew that I was tasting an award-winner! Honestly, I'm normally not all that keen on chickpeas but I can tell you that I was so impressed with this dish that I'm going to serve it up front at my next dinner party. And, everyone here at my house agrees with all I have said. Great job, Carla, and thanks so much for posting this fine recipe!

From: CaramelPie

On Jan 5, 2007

This is an excellent soup, and extremely easy, too. I didn't have fresh rosemary, so used 1 tsp. dried and added at the end of cooking. I also used bottled lemon juice. Even with those "unfresh" ingredients, it tasted super!