Rosemary Chickpea Soup

Name: Rosemary Chickpea Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 454 grams chickpeas, drained and rinsed; 411 grams no-salt-added diced tomatoes, undrained; 170 grams orecchiette pasta, cooked al dente (you can use small shells or macaroni); 3 fresh bay leaves (you can use dried, just use less); 2 Tbsps snipped fresh chives; 2 Tbsps minced fresh rosemary; 2 cloves garlic, minced; 2 Tbsps olive oil; 355 milliliters chopped onions; 237 milliliters chopped yellow and orange bell pepper; 1 teaspoons salt; 473 milliliters water

Rosemary Chickpea Soup is a vegan recipe with 4 servings. One serving contains 286 calories, 11g of protein, and 8g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. It works well as a rather inexpensive soup. com. Head to the store and pick up olive oil, salt, canned tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.