chickpea soup with rosemary oil

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Chickpea soup with rosemary oil, inspired by a dish I saw on the menu of a vegetarian-friendly restaurant in Syracusa, Sicily, last year. When I tried to order it, I was told they had run out. Hugely disappointed, I was determined to have that soup one way or another, so here is my version. I’ve no idea how it compares to the Sicilian version that I never had, but I can confirm that it tastes utterly wonderful.

Ingredients

1 onion, chopped
3 cloves garlic, finely chopped
1 sprig fresh rosemary
1 bay leaf
½ tsp sea salt
1.2 litre vegetable stock
2 tbsp extra virgin olive oil

For the rosemary oil:
250 ml extra virgin olive oil
6 sprigs fresh rosemary

To garnish (optional):
roast chickpeas

Instructions

View the full recipe at The Circus Gardener’s Kitchen →