Chickpeas in soup

Chickpeas in soup? Are you serious? How good is that going to be? For a lot of people chickpeas are not good because they do not like their taste and maybe they are not that glamourous :-) But, if you try this simple and easy recipe, you will change your mind :-) Furthermore, you will discover an extraordinary way to add healthy nutriments to your everyday nutrition without losing a good taste :-) It’s very good, even extraordinary thanks to rosemary, good for your body and your stamina  What more could you wish for? Ah! Right, I forgot it’s also vegan! Isn’t life beautiful?

In two words:

Fair people are wishing for joy; but hope for bad people will end”.

To Start...

difficulty easy
preparation 10’ + one night to soak chickpeas in cold water
cooking - 45′
serves - 2  


  • 100gr of chickpeas
  • 1 medium size onion
  • 2 teaspoons of rosemary
  • 4 teaspoons of olive oil
  • ½ teaspoon of fleur de sel or coarse salt
  • 10 turn mills of Kampot black pepper
  • 800ml of hot water


  • The day before add chickpeas in a bowl with enough cold water to cover them once they have doubled in size
  • The same day, wash and drain the chickpeas
  • Peel and chisel onion in quite big pieces
  • Heat-up a cast iron casserole or a casserole of similar technology
  • Add the onion and stir until it loses its humidity and starts to shine a bit
  • Add the chickpeas and stir
  • Add the rosemary and stir again
  • Add the hot water
  • Add salt and pepper
  • Put the lid on and cook for 45’ in low heat
  • Try it with a little bit of lemon juice or without any if you prefer :-)
  • It’s really good and at all ordinary :-)

What’s the story behind this recipe?

Cette soupe est un plat traditionnel grec mais l’ajout du romarin la change des soupes qu’on fait d’habitude en Grèce et cela lui va bien 🙂 Essayez et vous verrez qu’avec si peu d’ingrédients on peut faire quelque chose qui est sain, très bon et très nourrissant !

o-o C'est si bon ! o-o

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