Creamy Chickpea & Rosemary Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 5 garlic cloves, finely chopped
• 1 tablespoon fresh rosemary leaf, minced
• 1/2 teaspoon crushed red pepper flakes
• 3 (15 -19 ounce) cans chickpeas, rinsed & drained
• 4 cups chicken broth (or vegetable)
• 2 tablespoons fresh lemon juice
• sea salt

Recipe

• 1 in a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
• 2 cook, stirring constantly, until the garlic starts to brown, about 1 minute.
• 3 add chickpeas and cook 2 minutes, stirring constantly. add chicken broth and bring to a boil.
• 4 reduce heat and simmer 30 minutes; let cool slightly.
• 5 transfer soup to a blender; cover loosely, and puree until just smooth.
• 6 return to the saucepan and stir in lemon juice and sea salt to taste.
• 7 serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.