Chickpea Cream Soup with Tomatoes and Rosemary (Vegan)

It’s wintertime, which means that you want hot and thick soups that will warm you, calm you, and give you strength.

Today I present to you a completely unique cream soup made of chickpeas, absolutely stunning in taste and simple to make.

A cup of chickpeas contains 6 g of protein, a total 143 calories, and each serving contains 5 grams of fiber, plus it’s rich in potassium, magnesium, and iron.

In my opinion, it has a very pleasant cheese-milk taste, perfectly satisfies hunger, and is nicely combined with many dishes.

The soup is thick, slightly sweet, with a bright note of rosemary.

This recipe is suitable for those who are not big chickpea fans.

It’s very difficult to guess it is in this soup.

The tomatoes and spices perfectly dilute its bright aroma, making the soup an ideal dish for any gourmand. Ready? Set?

Let’s go cooking!

We will need: (2 large portions)

2 cups (500 ml) chickpeas

2 cups vegetable broth or water

3 medium tomatoes

1/4 white onion

2 cloves garlic

1 small sprig of fresh rosemary or 1 tsp of dry

1 tsp lemon juice

Salt and black pepper to taste

Vegetable oil for frying

Put oil in a saucepan and fry the garlic.

Add chopped onion.

Cut tomatoes.

Add to the pan.

Add rosemary. I’m lucky, mine grows in the garden, but you can safely use regular dry rosemary.

Cook peas if yours are raw, or rinse if canned, and add to the soup.

Cook for 10 minutes then pour into a blender and turn it into a puree. Add juice. Done!

Serve it!

Very tasty, fragrant, and healthy soup…

…of just a few ingredients.

Bon appétit!