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Serve warm with crusty bread or pita on the side. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave.
Variations:
Mash some of the chickpeas for a thicker consistency.
Add spinach or kale during the last 5 minutes for extra nutrients.
For a creamy version, blend half of the soup and mix it back in.
FAQ:
Can I use dried chickpeas instead of canned?
Yes. Soak overnight and cook until tender before adding to the soup.
Is this soup freezer-friendly?
Yes, it freezes well for up to 2 months.
Can I skip the rosemary or bay leaf?
You can, but they add great depth. Oregano alone also works nicely.
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