Slow-Cooked Chickpea and Rosemary Soup with Za'atar Croutons
A comforting, aromatic soup featuring slow-simmered chickpeas, fresh rosemary, and crunchy za'atar-spiced croutons. This mediterranean-inspired soups (vegetarian) ready in about 60 minutes pairs (15 ounces), drained chickpeas, chicken broth, tablespoon, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 ounces), drained chickpeas
- 4 cups chicken broth
- 1 tablespoon, chopped fresh rosemary
- 1 medium, diced onion
- 2, diced carrots
- 2 stalks, diced celery
- 2 cloves, minced garlic
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 cup, cubed pita bread
- 1 teaspoon za'atar
Instructions
- Step 1: Heat 2 tablespoons olive oil in a pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks; cook for 5 minutes until softened. Add 2 minced garlic cloves and 1 tablespoon chopped rosemary, stirring for 1 minute until fragrant.
- Step 2: Add 1 can chickpeas, 4 cups chicken broth, and 1/2 teaspoon salt. Bring to a simmer, then reduce heat to low and cover; cook for 45 minutes.
- Step 3: Stir in 1 tablespoon lemon juice and adjust salt to taste. While soup simmers, toss 1/2 cup cubed pita bread with 1 teaspoon za'atar and 1 teaspoon olive oil; bake at 375°F for 8 minutes until crisp. Serve soup topped with croutons.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Chickpea and Rosemary Soup with Za'atar Croutons take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Chickpea and Rosemary Soup with Za'atar Croutons?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.
Can I substitute ingredients in Slow-Cooked Chickpea and Rosemary Soup with Za'atar Croutons?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Chickpea and Rosemary Soup with Za'atar Croutons for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Cooked Chickpea and Rosemary Soup with Za'atar Croutons vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a chilly winter dinner—my kids even asked for seconds!
- ★★★★☆
Loved the za'atar croutons, but the rosemary made the soup slightly too strong for my taste.
- ★★★☆☆
Chickpeas turned to mush after slow-cooking, and the croutons were soggy by the end.
