Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon

Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon
Recipe Date:
March 9, 2021
Serving Size:
Cook Time:
Imperial (US)
  • 1 whole clove
  • 1/2 onion, sliced root to stem so it stays intact, peeled
  • 1 lb dried chickpeas, soaked overnight and drained
  • 1 sprig rosemary, plus 1 teaspoon finely chopped leaves
  • 3 garlic cloves, minced
  • 2 fresh bay leaves or 1 dried
  • 1/3 cup extra virgin olive oil
  • 1 1/2 tbsps kosher salt, more to taste
  • 1 small parmesan rind, plus 1/2 cup freshly grated parmesan
  • 1 cup diced tomatoes, canned or fresh
  • 2 medium carrots, sliced into 1/4-inch rounds
  • 2 celery stalks, sliced 1/4-inch thick
  • zest of 1 lemon
  • 1/4 tsp black pepper

Tasting notes: The bright cherry and cranberry flavors pair brilliantly with the lemon and rosemary and the earthy aromas come out with the chickpeas and carrots. 

Serena's tips: Don't skip on the lemon, rosemary, parmesan blend, it definitely brightens the soup and gives it a delightful spark of light. 
General process notes from Serena: Take out the parmesan rind and bay leaf before serving. I pulled the onion, got rid of the clove and then diced the onion and added it back in, leaving the clove out.   


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Recipe courtesy of Melissa Clark and the New York Times. Photo courtesy of Andrew Scrivani for The New York Times.