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Vegan Chickpea and Rosemary Soup by Tess Masters

Thanks to: The Blender Girl Tess Masters

“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

Photo Credit: Trent Lanz

(Serves: 4-6)

Ingredients
  • 5 cups (1.27l) Massel vegetable broth (concentrated liquid stock)
  • 1/2 cup (44g) roughly chopped sun-dried tomatoes
  • 2 tablespoons minced garlic (about 6 cloves)
  • 1 teaspoon grapeseed oil or extra-virgin olive oil
  • 1/2 cup (75g) diced yellow onion
  • 1 teaspoon Celtic sea salt
  • 1 (14.5-ounce/411g) can diced tomatoes (with their juices)
  • 1 tablespoon finely chopped fresh rosemary 3 cups (540g) cooked chickpeas or 2 (15-ounce/425g) cans, rinsed and drained
  • 1/4 cup (20g) finely chopped green onion (green parts only)
  • Freshly ground black pepper
  • Optional Boosters:
  • 1/8 teaspoon red pepper flakes, plus more to taste
  • 1/2 teaspoon finely chopped fresh thyme, plus more to taste
  • 1 1/2 cups (45g) loosely packed shredded chard
Method
  1. Pour 1 cup of the vegetable broth into your blender with the sun-dried tomatoes, 1 tablespoon of the garlic, and the red pepper booster and blast on high for 30 to 60 seconds, until smooth. Set aside.
  2. In a large pot, heat the oil over medium heat and sauté the onion and remaining 1 tablespoon of garlic with 1/4 teaspoon of salt for about 5 minutes, until soft and translucent. Add the crushed tomatoes, rosemary, and thyme booster and sauté for a few minutes, until fragrant.
  3. Add the blended mixture, the remaining 4 cups of broth, and 1/2 teaspoon of salt. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, and add the chickpeas. Simmer, partially covered, for about 10 minutes to allow the flavors to mesh.
  4. Stir in the chard booster, and allow the greens to wilt as the soup is cooling slightly. Add the green onion right before serving (so they retain their vibrant green color), and season with remaining salt and pepper to taste.
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Vegan Chickpea and Rosemary Soup
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