What to eat tonight

Greek chickpea soup with lemon and rosemary

Liked this soup? Try the others. Every penny from the purchase of the Soup For Syria cookbook will be donated to the UN Refugee Agency

Posted

Brought to you in partnership with

Added on

Liked this soup? Try the others. Every penny from the purchase of the Soup For Syria cookbook will be donated to the UN Refugee Agency

Posted

Brought to you in partnership with

  • Serves 4
  • Preparation time 5 minutes
  • Cooking time 35 minutes
  • 60ml extra-virgin olive oil, plus more for drizzling 
  • 2 onions, diced 
  • 350g canned chickpeas 
  • 1 tbsp plus 1 tsp finely chopped fresh rosemary 
  • 60ml freshly squeezed lemon juice
  • Fresh rosemary sprigs, to garnish 
  • Sea salt and freshly ground black pepper
  1. Heat the oil in a large soup pot over a medium heat. Sauté the onions, lightly seasoned with salt and pepper, until they soften and start to brown. Stir in the chickpeas, along with a litre of water and one tablespoon of chopped rosemary. Bring to the boil, then lower the heat and simmer for 30 minutes. 
  2. Purée the soup until smooth using a stick blender, food processor, or blender. Stir in the lemon juice, some salt and teaspoon of rosemary. Taste and add more salt, lemon juice or rosemary, as needed. If the soup is too thick, add more water until the texture is to your liking. Ladle into bowls, drizzle with olive oil and garnish with rosemary sprigs.

Donate to the UN Refugee Agency here

Recipe extracted from Soup for Syria

Recipe extracted from Soup for Syria

Soup for Syria, collected and photographed by Barbara Abdeni Massaad

Published by Pavilion Books.

£ 18.99

BUY
Tagged in:
Soup
Chickpeas

Tap below to add
the-pool.com to your homescreen

Close
Love The Pool? Support us and sign up to get your favourite stories straight to your inbox