Chickpea Soup


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An appetizing soup that is high in fiber and has lots of flavor.

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Serving Size / Yield

4 servings


  • 1/2 C. olive oil
  • 1/2 tsp. rosemary
  • 1 garlic clove, finely chopped
  • 3 anchovy filets, chopped
  • 1 Tbs. tomato paste + 4 Tbs. water
  • 1 can chickpeas
  • 1/4 tsp. salt
  • 1 C. elbow macaroni
  • 1/2 tsp. pepper

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Place oil, rosemary, garlic and anchovies in a soup pan and brown well. Add diluted tomato paste and cook over low heat for 20 minutes. Add chickpeas with liquid and add another can full of water. Add salt and bring to a boiling point. Add macaroni and cook 8 minutes. Add pepper and serve.

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