Nice to have but not necessary
- a metal strainer for draining and rinsing the chickpeas
- an immersion blender
1 Tbsp/15 mL olive oil
1 onion, peeled and diced
1 carrot, scrubbed and diced
2 stalks celery, diced
1 potato, scrubbed and diced
1 tsp/5 mL dried rosemary
1 quart/1 litre vegetable stock
1 can (19 oz/540 mL) chickpeas, drained and rinsed
In a large pot, heat the oil over medium heat.
Add the onion, carrot and celery.
Sauté until tender.
Add the potato, rosemary, stock and chickpeas.
Cover and bring to a boil.
Lower heat and simmer until the vegetables are tender (about 10 minutes).
If you have an immersion blender, purée the soup right in the pot.
If you don't, allow the soup to cool a bit, and then transfer it to a regular blender.
Return it to the pot and reheat.
Add salt and pepper to taste.
- To make this an even more economical meal, soak and cook dried chickpeas instead of using canned. You'll need 2 cups/500 mL of cooked chickpeas.
- Use about 1 Tbsp/15 mL fresh rosemary instead of dried.
Ideas for making this recipe your own
- Make your own
homemade soup stock.
- Add your choice of vegetables. How about diced green beans, or some garlic?
- Add some more spices. How about oregano, or tarragon, or thyme?
- If your potato is thin-skinned, there is no need to peel it. Just give it a good scrub with a vegetable brush.
Serve this dish with