Chickpea Soup

When I think of chick pea soup, memories of my dad flood my heart. It was one of dad’s favourites and mine too.

Isn’t it funny how a particular dish can transport you to particular moments in time. For me, when I cook this soup, I have strong  memories of our family home in Brisbane, when I was studying at Uni.  I was the only one living at home at the time and I was working part-time at our family restaurant. On a Saturday, we only opened for dinner at the restaurant and mum would often make this at home for for lunch. The three of us would sit at the table, Dad would have a glass of wine or two.  There was always warm crusty bread and we’d eat and chat, and in that moment, that’s all I needed.


What I would do to have that meal one more time!

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8


1 white onion

2 cloves garlic

840 grams cooked chickpeas (equivalent to two cans)

1⁄2 cup of can tomato or passata

3 tablespoons olive oil

1 teaspoon salt

1 litre of water

Handful fresh rosemary