Creamy Chickpea & Rosemary Soup

From: HeatherYummy

On Jun 6, 2009

I thought it was good my husband did not like it. He thought it was too thick like baby food. I think if I make it a gain I will add more ck. broth. We both agreed the flavor was great. I added more crushed red paper flakes to add more spice.

From: MissChiChi

On Apr 8, 2009

I would have never thought of rosemary and chickpeas. The lemon makes it perfect! It is fantastic. I had some chickpeas to use up and found this; I'm so glad. My 1yo son even loves it! I used my immersion blender instead of transferring it, and that made it SOUPER easy (lol). One pan to clean, 30min from start to finish, who can beat it? This is going to be a staple for us. Thanks so much.

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!