Creamy Chickpea & Rosemary Soup
  • Cooking Time: 30
  • Servings: 6
  • Preparation Time: 15
  • 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
  1. In a large saucepan, heat the oil over medium heat and add garlic, rosemary an red pepper chili 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. Use a hand blender to puree soup until just smooth OR transfer soup to a blender, cover 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.
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"