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Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon

Melissa Clark
  • 120 minutes
  • Serves 6

INGREDIENTS

2

Carrots, medium

2

Celery stalks

1 lb

Chickpeas, dried

3

Garlic cloves

1

Lemon, Zest of

1/2

Onion

1

sprig Rosemary

1 cup

Tomatoes, canned or fresh

1/4 tsp

Black pepper

1

Clove, whole

1 1/2 tbsp

Salt

1/3 cup

Olive oil, extra virgin

1

Parmesan, small rind

2

Fresh bay leaves or 1 dried