Creamy Chickpea And Garlic Soup

1. 1

   Heat olive oil in a large saucepan over medium heat. Sweat onion and garlic until onion softens. Add chickpeas, 7 cups water, bay leaves and rosemary. Bring to a boil then reduce heat and simmer, covered, for 2 hours, or until chickpeas are tender. Remove from heat and let cool for 10 mins. Discard bay leaves and rosemary.

2. 2

   Use a hand blender to process soup until smooth. Add cream and stir over medium heat until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.