CHIckpea Soup with roasted chickpea
Chickpea soup, topped with roasted chickpea is flavoured with rosemary and garlic. It is creamy, thick, filling and simple to make.
  • 1 cup - Chickpea , soaked overnight
  • 1 - Onion , medium sized
  • 5 to 6 - Garlic cloves
  • 1 sprig - rosemary or 1 tsp - Dried rosemary
  • Salt to taste
  • For the roasted chickpea ¼ cup - Chickpea , soaked overnight
  • 1 Tbsp - Red chilly powder
  • 3 Tbsp - Olive oil
  • Salt to taste
  1. Pressure cook the chickpea (both for the soup and for the roasted chickpea) that you have soaked overnight till they are just cooked. Not too soft.
  2. Take out the chickpea that you want to roast, spread it over a kitchen towel and let it air dry for 15 mins.
  3. Toss the chickpeas with oil, red chilly powder and salt and roast it in a 180ºc pre heated oven for ½ hour or till it is crisp.
  4. For the soup add chopped onions to the remaining chickpeas in the pressure cooker and pressure cook it again till the chickpeas are soft.
  5. Once the cooker cools down, take out the chickpeas and pour them into a blender jar.
  6. Add garlic, rosemary, salt and blend it till smooth.
  7. Pour it into a saucepan and warm it up.
  8. Pour them into serving bowls and top it with the roasted chickpeas and drizzle the chilly oil from the roasted chickpeas.
  9. Serve it with any bread of your choice.
Recipe by MADaboutkitchen at