49 Reviews of Creamy Chickpea & Rosemary Soup

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!

From: ChefLizD

On Oct 22, 2006

What a wonderfully easy and elegant soup! You can tell that it comes from a restaurant--it's top quality.

From: Chef #464115

On Aug 21, 2007

If you love hummus and garlic, you will love this recipe. It could be called "Hummus Soup." However, even though I like hummus, and even though I used 3 garlic cloves instead of 5, I felt like this soup was too much. It was too garlicky and too salty for my taste. If I made it again, I would use low-sodium chicken broth and use only 1 clove of garlic.

From: Linorama

On Jan 4, 2007

This recipe is outstanding. It looks and tastes expensive; you'd never guess its humble ingredients. I use vegetarian chicken flavored broth for a lovely vegan soup. Thank you for posting.

From: Daniel'sWife

On Jan 10, 2008

This came out too thick for me, sort of like spooning hummus, though I followed the recipe exactly. And it was lacking something in the flavor department. So, at the end, I added a bit of cream and more lemon juice, along with 1/2 teaspoon cayenne pepper. That helped, but next time I'll add 6 cups chicken broth instead of 4. I think that will bring the consistency to where we prefer it. Otherwise, a unique and tasty recipe. Thanks for sharing!

From: diest

On Oct 18, 2006

Very satisfying and flavorful! I also cut back on the garlic and added onions & carrots that had to be used up. I added fresh rosemary to taste and non-fat free chicken stock. Next time, I will make a double batch. 2nd batch into freezer for future meals. Thanks for sharing.

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: Milla

On Nov 10, 2008

after reading the reviews i was expecting better than the flavor this soup provided at the end of cooking. instead, it tasted a little confused, worthy of three stars. i figured i could either go salty like bean soup or sweet like squash soup. as it was, it was somewhere in the middle. i opted for sweet and added a couple tablespoons of honey to the soup, plus a bit of pumpkin pie spice and cinnamon. the result was a far improved soup with a very complex flavor that ran the gamut of sweet, salty and spicy. had it with some tomato bread and was stuffed to the gills. it's deceptively filling.

From: Dropbear

On Apr 15, 2008

it was good soup...