Gluten-free Bouillon & Seasoning
Massel Gluten-Free Chickpea and Rosemary Soup

Recipes: Cheeky 10-Minute Chickpea and Rosemary Soup by Tess Masters (Serves: 4)

Thanks to: The Blender Girl Tess Masters

Tess Masters The Blender Girl Healthy Recipes“I’ve been making this dish with joy for more than 20 years, ever since my college days. The other major reason I chose this recipe is that it can be made with fresh or canned ingredients, making it versatile for all kinds of situations. It is a fantastic soup for backpacking when you have limited kitchen tools or supplies; and it is a great recipe for camping! It is also wonderful for those of you preparing meals on a budget at home.”

The Blender Girl, Tess Masters

 

The Recipe

Ingredients

Method

  1. Heat the olive oil in a large pot over a medium heat and lightly sauté the green onion and garlic for just a few minutes.
  2. Add in the tomatoes and the rosemary, and then simmer for a few minutes. Then add in the vegetable broth and the cooked chickpeas.
  3. Bring to the boil and then simmer for about 10 minutes to allow the flavors to infuse.
  4. Ladle the soup into bowls and garnish with freshly chopped continental parsley and finely chopped spring onions.
  5. Serve with scoops of grain or crusty bread.

Handy Tip

Avoid sticky garlic! Simply rub a tiny drop of olive oil onto the blade of your knife and a few drops onto the garlic cloves. This coats the garlic and stops it from sticking everywhere.
Summary
Recipe Name
Cheeky 10-Minute Chickpea and Rosemary Soup
Published On
Preparation Time
Cook Time
Total Time
Average Rating
5 Based on 2 Review(s)

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