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Creamy Chickpea & Rosemary Soup


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"Super-creamy non-dairy soup to sooth your soul!"

Serves 6 | Prep Time 15 | Cook Time 30

Why I Love This Recipe

Discovered this recipe in an effort to find a creamy soup that was workable for both lactose intolerant and vegetarian friends. Always a hit and really economical. Enjoy!

Submitted by: "Dawn Nadeau"


Ingredients You'll Need

3 tablespoons olive oil
5 garlic cloves, finely chopped
1 tablespoon fresh rosemary leaves, minced
1/2 teaspoon crushed red pepper chili flakes
3 (15 - 19 ounce) cans of chickpeas, rinsed and drained
4 cups of chicken or vegetable broth
2 tablespoons of fresh lemon juice


Directions

In a large saucepan, heat the oil over medium heat and add garlic, rosemary an red pepper chili flakes.


Cook, stirring constantly, until the garlic starts to brown, about 1 minute.


Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.


Reduce heat and simmer 30 minutes; let cool slightly.


Use a hand blender to puree soup until just smooth OR transfer soup to a blender, cover and puree until just smooth.


Return to the saucepan and stir in lemon juice and sea salt to taste.


Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.


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