Dinner Recipe Creamy Chickpea & Rosemary Soup

Dinner Recipe Creamy Chickpea & Rosemary Soup

Ingredients:

• 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

Instructions:

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.