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Rosemary Chickpea Soup

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3 tablespoons olive oil
2 tablespoons minced garlic
2 leeks (white and green parts), washed and thinly sliced
1 tomato, peeled, seeded and chopped
2 tablespoons tomato sauce
1 tablespoons fresh rosemary, or 1 teaspoon dried
1 15-ounce can USA chickpeas, drained and rinsed, or 2 cups boiled
2 tablespoons minced fresh basil or 1 tablespoon dried
2 tablespoons minced fresh parsley
6 cups chicken broth
1/3 lb. orzo or other small pasta (a scant 2/3 cup)
Salt and freshly ground pepper, to taste
Olive oil, to garnish (optional)    

Heat the olive oil over medium-high heat in a large saucepan or soup pot. Add the garlic and leeks; sauté until garlic is golden brown. Reduce heat and simmer.

Add the tomato, tomato sauce and rosemary. Simmer for 3 to 4 minutes, stirring constantly.

Stir in the chickpeas, basil, parsley and broth. Bring to a boil. Add orzo and cook, uncovered, 6 to 7 minutes, or until the pasta has reached the desired tenderness.

Remove the soup from the heat. Season to taste and serve hot or at room temperature. Drizzle each serving with olive oil, if desired.