Chickpea soup


  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 chopped purple onion
  • 1 chopped tomato
  • 1 dried tree chili
  • 1/2 kilo cooked chickpeas
  • 1 liters of vegetable broth
  • Rosemary


Heat the olive oil in a large saucepan; sauté the onion and garlic for two or three minutes, until they soften.

Add the tomato, chile de arbol and chickpeas, cook for approximately 5 minutes, add the broth, adjust salt and pepper ( if necessary) and add the rosemary. heat to boiling and serve.

This recipe is best made with fresh chickpeas.

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