Italian Rosemary Chickpea Potato Soup

You know when you fiddle with a tried and true recipe and the new version is actually better? This was one of those times. I had extra bits and pieces of potato left over from this recipe that used mandolin-sliced potato pieces. And I didn't want them to go to waste, so they went into the soup. And it was delicious.

Follow the recipe for chickpea soup but put diced potato in after the onions. Make sure the potato pieces are cooked before adding the frozen cooked chickpeas and proceeding with the recipe. Omit the pasta. Season with lemon juice and zest to brighten the soup. Make sure you use enough salt (preferably sea salt).

No comments: