Skip to main content

Print This Recipe


  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    48 minutes


2 tablespoon Extra virgin olive oil
2 each Medium onion, finely chopped
2 each Fresh garlic cloves, minced
3 tablespoons sage
30 oz Chickpeas, canned, drained and rinsed
4 cups water
1 teaspoon Salt
2 cups Baby arugula
3 tablespoon Freshly squeezed lemon juice
Lemon wedges for garnish


1. In a 3-quart nonreactive pot, heat olive oil over medium-low heat. Sauti onions until soft, about 5 minutes. Add garlic and sage and sauti, stirring until aromatic, about 3 minutes. Add chickpeas, water or broth, and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 40 minutes.
2. Meanwhile, gather arugula leaves into a tight bunch and slice thinly. Set aside.
3. Add lemon juice to soup. With a handheld immersion blender, partially blend soup, leaving some chunks and whole chickpeas. Alternately, purie half the soup in a blender or food processor and return it to the pot. Ladle soup into bowls. Garnish each bowl with 1/2 cup of arugula and, if desired, drizzle with olive oil. Serve immediately, with a plate of lemon wedges on the side.
Suggestions: Use extra virgin olive oil drizzles for garnish. fresh sage can be substituted for 1 Tbs. dried.
Source: Hannaford fresh Magazine, May - June 2008


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 320 kcal (16%)
Calories from Fat 99
Total Fat 11 g (17%)
Saturated Fat 1 g (5%)
Cholesterol 5 mg (2%)
Sodium 970 mg (40%)
Total Carbohydrates 41 g (14%)
Dietary Fiber 11 g (44%)
Protein 16 g (27%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a