Creamy Chickpea Soup

1. 1

   Heat oil over medium heat in large saucepan and garlic and cook until golden, 1 to 2 minutes.

2. 2

   (Do not let the garlic brown.

3. 3

   ).

4. 4

   Add chickpeas and their liquid and cook until heated through, about 3 minutes.

5. 5

   Add lemon juice, oregano, salt and pepper.

6. 6

   Simmer, stirring occasionally for 10 minutes.

7. 7

   Transfer to a blender or food processor and blend until smooth.

8. 8

   Return puree to saucepan and add 1 cup or more water to thin to desired consistency.

9. 9

   Ledle soup into bowls and stir a little chutney into each.

10. 10

    I like it best if the chutney is not stirred in uniformly, but just swirled in, so different spoonfuls have a different taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.