Creamy Chickpea & Rosemary Soup

From: Georgiapea

On Oct 27, 2009

Well that was delicious. I needed a quick lunch - and this was perfect. I added a little more water to the mix so it would be more soupesque. Yum yum yum. I didn't think this was too much like hummus especially with the rosemary. Thanks a million Carla! By the way - you can simmer for less than 30 minutes if you're pressed for time - still delicious!

From: Cookin4GoodLookin

On Oct 26, 2009

Interesting combo of flavors, though my husband and I both agreed — both the texture and taste (very much) resemble hummus ... with rosemary in it (I had to add quite a bit more liquid to make it soup-like and not pastey).

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!