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Lemon Rosemary Chickpea Soup

A recipe by .

 
Lemon Rosemary Chickpea Soup
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.98

$1.98 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan lunch,soup,main course,main dish,dinner
spoonacular Score:74%

Spoonacular Score: 74%

 

If you have approximately 45 minutes to spend in the kitchen, Lemon Rosemary Chickpea Soup might be a great gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe serves 4. For $1.98 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains about 17g of protein, 11g of fat, and a total of 363 calories. Head to the store and pick up lemon, rosemary, vegetable broth, and a few other things to make it today. Autumn will be even more special with this recipe. It is brought to you by spoonacular user coffeebean. Users who liked this recipe also liked Lemon Rosemary Chickpea Soup, Lemon Rosemary Chickpea Soup, and Lemon & rosemary pork with chickpea salad.

Ingredients

Servings:
1 Tbsp
1 Tbsp olive oil
olive oil
2 sprigs
2 sprigs fresh rosemary
fresh rosemary
4 cloves
4 cloves garlic
garlic
some
some red pepper flakes
red pepper flakes
3 cans
3 cans canned chickpeas
canned chickpeas
5 cups
5 cups vegetable broth
vegetable broth
1
1  lemon
lemon
1 Tbsp olive oil
1 Tbsp
olive oil
2 sprigs fresh rosemary
2 sprigs
fresh rosemary
4 cloves garlic
4 cloves
garlic
some red pepper flakes
some
red pepper flakes
3 cans canned chickpeas
3 cans
canned chickpeas
5 cups vegetable broth
5 cups
vegetable broth
1  lemon
1
lemon

Equipment

immersion blender
immersion blender
immersion blender
immersion blender


Instructions

  1. Heat olive oil over medium heat.
  2. Add chopped fresh rosemary, minced garlic, and red pepper flakes and cook for 1-2 minutes, being careful not to burn the garlic.
  3. Add the drained, rinsed chickpeas.
  4. Stir and continue cooking for 1-2 minutes.
  5. Add vegetable broth and bring to a boil.
  6. Reduce heat, cover, and simmer for 30 minutes.
  7. Using an immersion blender, blend the soup until smooth.
  8. Stir in lemon juice.
  9. Taste and salt if needed.
  10. Serve.

Price Breakdown

Cost per Serving: $1.98
Ingredient
1 tablespoon olive oil
2 sprigs fresh rosemary
4 cloves garlic
some red pepper flakes
3 cans canned chickpeas
5 cups vegetable broth
1 lemon
Price
$0.17
$0.03
$0.27
$0.41
$2.77
$3.78
$0.50
$7.92

Nutritional Information

Quickview
362 Calories
17g Protein
10g Total Fat
54g Carbs
32% Health Score
Limit These
Calories
362k
18%

Fat
10g
16%

  Saturated Fat
1g
8%

Carbohydrates
54g
18%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
2153mg
94%

Get Enough Of These
Protein
17g
35%

Manganese
2mg
144%

Vitamin B6
1mg
85%

Fiber
16g
66%

Phosphorus
286mg
29%

Copper
0.56mg
28%

Iron
4mg
26%

Vitamin A
1277IU
26%

Magnesium
97mg
24%

Folate
88µg
22%

Vitamin C
15mg
19%

Zinc
2mg
17%

Potassium
577mg
17%

Calcium
138mg
14%

Selenium
7µg
11%

Vitamin B5
1mg
11%

Vitamin E
1mg
9%

Vitamin B1
0.13mg
9%

Vitamin B2
0.08mg
5%

Vitamin K
4µg
4%

Vitamin B3
0.72mg
4%

covered percent of daily need

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