How to make it
5 steps. Take it one step at a time.
Heat the olive oil
In a large pot, heat the olive oil over medium heat. Add the whole garlic cloves and the rosemary sprig. Sauté for 2-3 minutes until the garlic is golden and the oil is fragrant.
3 minAdd the soaked and drained chickpeas
Add the soaked and drained chickpeas to the pot. Stir well to coat them in the flavored oil and cook for another 2 minutes.
2 minPour in the vegetable broth
Pour in the vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the chickpeas are tender. If using canned chickpeas, simmer for only 15-20 minutes.
50 minRemove the garlic cloves and the rosemary sprig
Remove the garlic cloves and the rosemary sprig. Use an immersion blender to blend about one-fourth of the soup directly in the pot to thicken the texture. Season with salt and black pepper to taste.
Serve hot in bowls, finished
Serve hot in bowls, finished with a generous drizzle of extra virgin olive oil and a crack of fresh black pepper.
A little kitchen wisdom
For the best flavor, use dried chickpeas soaked overnight. If you are in a rush, canned chickpeas work well too. Pureeing a small portion of the chickpeas at the end creates a beautiful creamy texture without adding dairy.
