Italian chickpea soup

Prep work





  • 2 tablespoons extra-virgin olive oil, divided, plus more for garnish
  • 1 1 medium yellow onion, roughly chopped
  • 1 1 medium carrot, peeled and chopped
  • 4 4 cloves garlic, chopped
  • 2 teaspoons fresh rosemary, chopped
  • - sea salt
  • - freshly ground black pepper
  • 850 g chickpeas, drained and rinsed
  • 750 ml chicken or vegetable stock
  • 1/2 lemon, juiced (optional)
  • Amount ingredient name

Warm 1 tablespoon of oil in frying pan over medium heat. Add onion, carrot, garlic, rosemary and pinch of salt, cover and cook, stirring occasionally, until tender for about 8 minutes. Remove from heat.

While onion mixture is cooling, set aside 40 g chickpeas for garnish. Add remaining chickpeas, stock and lemon juice (if desired) to the jar of the KitchenAid ARTISAN Power Plus Blender. Add onion mixture, secure lid and set blender to the Soup setting, which will blend and heat the soup. Blend until machine turns itself off.

Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth and rising steam is visible for about 4 minutes.

Soup should be hot. Season to taste with salt and plenty of pepper. Serve immediately, garnished with reserved chickpeas, freshly cracked pepper and a drizzle of oil.

To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

The lemon adds a subtle bright note to the soup; leave it out for a more traditional version.



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