Rustic French-style chickpea stew with rosemary and hearty vegetables, simmered for a rich, comforting meal.
# What Goes In:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 2 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
→ Legumes
06 - 2 cans (15 oz each) chickpeas, drained and rinsed or 3 cups cooked chickpeas
→ Herbs & Seasonings
07 - 2 sprigs fresh rosemary or 2 teaspoons dried rosemary
08 - 1 teaspoon dried thyme
09 - 2 bay leaves
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon salt, or to taste
12 - ½ teaspoon freshly ground black pepper
→ Broth & Liquids
13 - 6 cups vegetable broth
14 - 1 can (14 oz) diced tomatoes with juices
→ Finishings
15 - 1 tablespoon lemon juice
16 - Fresh parsley, chopped, for garnish
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery; sauté for 6 to 8 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in chickpeas, fresh or dried rosemary, dried thyme, bay leaves, smoked paprika, salt, and black pepper. Cook for 2 minutes, stirring gently.
04 - Pour in vegetable broth and diced tomatoes with juices. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
05 - Remove bay leaves and rosemary sprigs. Stir in lemon juice and adjust seasoning as desired.
06 - Ladle soup into bowls and garnish with chopped fresh parsley.
