Decent, satisfying winter soup, but it just didn't "ping" for me. Liked it, but didn't love it. As others have mentioned, I think it's better to leave some of chickpeas whole. I pureed half and left the rest.
Geez, I don't understand why everyone is tweaking this recipe. I cooked it exactly as the recipe instructed, and it was fabulous! My husband made me promise to keep it in my rotation. I did specifically use home-grown, fresh rosemary, and freshly grated parmigiano reggiano. Served it with a small plate of thinly sliced pepperoni and crispy, bright green Siciliana olives, a hot-out-of-the-oven whole grain French baguette, and a nice bottle of Chardonnay. A very easy, satisfying, romantic, middle-of-the-work-week meal. Many thanks to the creator of this soup, whoever you are!
I've made this several times -- easy, healthy recipe using ingredients I always have on hand. Like it better with only half pureed. Also, I use unsalted or low sodium versions of canned tomatoes and garbanzos, then add sea salt to taste. It's better for you and tastes fresher!
I've made this recipe too many times to count. It's great because I usually have most of the ingredients on hand. I use a large can of crushed tomatoes since I'm not a fan of diced tomatoes, but I also add a fourth can of chickpeas after pureeing about 1/2 the soup at the end. I also use chicken or vegetable broth in place of the water. The balsamic vinegar does add something extra and shouldn't be omitted. I also like to add a rind of Parmesan Cheese to add some richness as the soup simmers.
I added celery and carrot to the sauté and a bay leaf to the simmer. Only purée half for better texture. Everything else according to the recipe and it was wonderful!
I pureed half the soup then mixed it with the remaining, just to give it a bit more thickness while maintaining the different textures of the chick peas and tomatoes. I omitted the balsamic (not a fan), and it wasn't missing a thing. Loved it!!
This is tasty! I enjoyed it. It was fast and I had everything on hand. The balsamic was a little overwhelming and I may reduce it for next time. I also think I would add carrots and celery to the sauté just to add a little more depth. But I will certainly make this again.
This was delicious. I only used two cans of chick peas and that was plenty. I also used fresh tomatoes instead of canned. Next time I will add zucchini and squash, yum!
this soup is wonderful and easy, I made this soup twice this week.
This soup looked bad, smelled bad, and tasted bad. I'm no Top Chef but I don't even think this has potential. The picture looks nothing like the end result.
What a great recipe! This has become a standard at our home. My husband LOVES it. Because we like thick soup, I use only three cups water instead of four. Be sure to use the fresh rosemary and freshly grated parmesan. They truly make the dish.
I thought this was very good and flavorful, especially considering the amount of protein and how low in calorie it was. I too only pureed half because I wanted some chunkiness. VERY GOOD!
This soup looked gorgeous before I put it in the processor. After that, it was just mush. The flavors were lost and the consistency was baby food. I'll make it again, but I'll definitely skip the last step. I advise you to do the same.
This is a "comfort food" recipe in our house. It comes together very quickly with items that we generally have on hand so there is no need to make a special shopping trip. We follow the recipe as written with the exception that we puree the whole batch. This makes a great, filling lunch with fresh fruit.
Very tasty, filling, easy, and cheap! Halved the recipe, but used the whole can of diced tomatoes.
This recipe was absolutely delicious! I had some reduced sodium chicken broth on hand as well as some italian sausage, so used half broth/half water in the recipe and added cooked sliced sausage to the soup. I debated whether or not to blend and ended up doing so. Great texture and taste. My husband even liked it and he is a little wary of chickpeas!
Easy, hearty soup! definitely will keep and make again! Only thing different is I used 1 cup chicken broth and 3 cups water, tasted great!
YUM! we love chickpeas, and eat them out of the can, so when i saw a soup with them as the main ingredient, it was a no brainer that i had to try this soup! perfect for a cool rainy day - i used chicken broth instead of water, and I used a hand blender in the soup instead of removing and blending which was much easier. I was a bit worried about the balsamic, but i went for it and I am glad i did, this soup is hearty, thick and tastes like comfort food. it is light so you dont feel awful after eating a huge bowl, but you do feel full! dipping crusty whole wheat italian bread in it made the pefect supper. and enough leftovers for the next day. I will make this again for sure, it was so easy and fast and delicious.
We loved this recipe. I dont know how others could have had a bad experience. It's very easy and gave off plenty of flavor (I did add 1 t. cayenne, but otherwise followed the exact recipe). We do use a decent balsamic though, so maybe that can cause problems?? But really, it was hearty, warming and delicious. I pureed 3/4 of the soup with a hand mixer, to leave some chunkyness. My husband even asked for the leftovers the following night for dinner (which is not a common occurrence!). Definitely going into my regular winter rotation.
Fantastic weeknight meal! I used petite diced tomatoes with garlic and olive oil since I had that on hand. A terrific soup that's easy, cheap, delicious, and so quick to throw together. I pureed about half of the soup so it would still be somewhat chunky. Definitely a keeper!