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Chickpea Soup with Parsley and Parmesan

Martha Stewart
  • 40 minutes
  • Serves 4

INGREDIENTS

2 cans

each) chickpeas

1

Flat-leaf parsley, fresh leaves

5 cloves

Garlic

4 cups

Chicken broth

1 pinch

Red-pepper flakes

1

Salt and freshly ground pepper, Coarse

2 tbsp

Olive oil, extra-virgin

1

Toasts or bread

1

Parmesan cheese

1 cup

Water