Creamy Chickpea Rosemary Soup
We love chickpeas so this recipe from chef april bloomfield of the spotted pig gastro-pub" in manhattan soon became one of our favorites."
Steps
In a large saucepan , heat the oil over medium heat and add garlic , rosemary and red pepper 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.
Transfer soup to a blender.
Cover loosely , 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.
Ingredients
olive oil, garlic cloves, fresh rosemary leaf, crushed red pepper flakes, chickpeas, chicken broth, fresh lemon juice, sea salt