Chickpea, Tomato and Rosemary Soup

Shay Paresh

This recipe is for a quick and easy soup with a lot of great, vibrant flavors. It was included Francis Lam's interview with chef Amanda Cohen for our The Key 3 series at her restaurant Dirt Candy in New York City.


  • 1/4 cup extra virgin olive oil
  • 1 cup diced red onions
  • small pinch of  chili flakes
  • 3 tablespoons minced garlic
  • One 19 oz can chickpeas
  • One 19 oz can diced tomato
  • Water to cover 
  • 1 sprig of rosemary
  • 1-2 tablespoons lemon juice
  • Zest of 1 lemon (optional)
  • 1/4 cup chopped parsley (optional)
  • 1/4 cup pecorino romano (optional)
  • Salt to taste


1) In a medium-sized pot heat the oil, onion, chili flakes and 2 tablespoons of the garlic over medium-low heat until onions become translucent

2) Add the chickpeas, tomatoes, rosemary sprig and cover with water

3) Bring to a light simmer and let cook for about 15-20 minutes

4) Add in the last of the garlic and cook for about 2 more minutes

5) Adjust seasoning and add lemon juice

6) At this point, you could puree a few cups of the soup if you like slightly thicker soups

7) Divide between 4 bowls and serve with or without any of the optional add-ins

Serves 4
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