Slow-Cooked Chickpea and Rosemary Soup with Za'atar Croutons

Name: Slow-Cooked Chickpea and Rosemary Soup with Za'atar Croutons
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
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

A comforting, aromatic soup featuring slow-simmered chickpeas, fresh rosemary, and crunchy za'atar-spiced croutons.

Cuisine: Mediterranean

Category: Soups

Prep: 15 minutes. Cook: 45 minutes.

Serves 4.

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.