A deliciously satisfying soup that will surely become a favorite. You can serve Roasted Chickpeas Soup as an appetizer or as a light meal on its own. Hard to believe that it’s also a healthy dish!
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If you are like me, you have a bunch of chickpea recipes that you prepare depending on the season. This here is one that I make the whole year-round.
Depending on my mood, I make it extra nutty or extra herby.
To make it extra nutty, I add at least half a cup of roasted chickpeas; and I add a different variety of herbs to make it extra herby.
HOW TO MAKE CHICKPEAS SOUP
HOW TO ROAST CHICKPEAS
Roasting chickpeas gives it a deeper, nuttier flavor; and it’s not even that difficult to prepare.
All you have to do is season the chickpeas with salt and pepper, and then drizzle some olive oil to make sure that the chickpeas don’t end up sticking on the tray.
You can add your favorite dried herbs if you prefer. I’ve used dried parsley and dried oregano sometimes (not at the same time :-)) – both turned out well.
Oh! Do not be too concern about burning them; they’re not that delicate.
IS THIS ROASTED CHICKPEAS RECIPE VEGETARIAN?
Yep. Make sure you replace the chicken broth with vegetable broth, and you’re good to go.
You can also use dried chickpeas if you want.
I personally don’t do this because of the length of time it takes to cook them. I never have any problem with the canned ones, so that’s what I’ve always used.
Rinse, drain, season and place them in the oven. No fuss.
TIPS ON MAKING THIS ROASTED CHICKPEAS RECIPE
- If you are using a stand blender to puree the soup, make sure that the soup has cooled a bit before blending it.
- Feel free to replace the rosemary with other herbs that you have.
- Do not forget to season (with salt and pepper) twice. First is prior to roasting them and second is after pureeing, before you bring it back to a boil.
WHAT TO SERVE WITH THIS CHICKPEA SOUP?
A glass of wine. 🙂
You really don’t need anything, to be honest. I guess a chunk of bread would be good.
But in our house, I normally serve this with some breadsticks, gorgonzola piccante and a glass of wine. That’s already a complete meal, right? 😉
IF YOU’RE LOOKING FOR MORE BEANS AND CHICKPEAS RECIPE, YOU MIGHT LIKE THIS POST-
- Greek Baked Giant Beans (Gigantes Plaki)
- Spanish Spinach with Chickpeas
- Spanish Chorizo and Chickpea Stew
OR FOR OTHER CREAMY SOUP RECIPES, CHECK OUT MY SOUPS COLLECTION!
Roasted Chickpeas Soup
- 3 cups chickpeas, cooked and drained
- 1 tbsp olive oil
- 3 cups chicken broth
- 2 cloves garlic, peeled and halved
- 1 pc dried bay leaf
- 3 sprigs rosemary, leaves chopped roughly
- salt and pepper, to season
- Preheat the oven to 200°C (375°F).
- Place chickpeas on a baking tray. Season with salt and pepper. Add olive oil. Combine.
- Place in the oven for 35 to 40 minutes or until they become golden in color. Set aside.
- Using a medium-sized pot, combine broth, garlic, bay leaf and rosemary.
- Cover with a lid and bring to a boil.
- Add the roasted chickpeas (set aside 2 tbsp for garnish later). Lower the heat, cover with a lid and simmer for 10 more minutes.
- Take the pot off the heat. Remove the garlic and bay leaf.
- Bring the pot back in the heat and adjust the seasoning by adding more salt and pepper.
- Cover with a lid and bring to a boil. Take pot off the heat.
- Serve. Garnish with some of the roasted chickpeas set aside, and chopped fresh basil, if desired.
- You can replace the chicken broth with vegetable broth, if that’s what you prefer.
- Using dried chickpeas is ok, just be aware that it takes some time to prepare.
- Add some dried herbs on the chickpeas before roasting, if you like.
- Make sure the soup has cooled down a bit, if you are using a stand blender for pureeing.
- Do not forget to taste and adjust seasoning after pureeing the chickpea soup, not before.