Creamy Chickpea & Rosemary Soup

1. 1

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

2. 2

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

3. 3

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

4. 4

   Reduce heat and simmer 30 minutes; let cool slightly.

5. 5

   Transfer soup to a blender; cover loosely, and puree until just smooth.

6. 6

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

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.