Creamy Chickpea Soup #Recipe Ingredients Serves 6 3 tbsp olive oil 5 garlic cloves, finely chopped 1 tbsp fresh rosemary, minced ⁄ tsp crushed red pepper flakes 3 can (15 - 19 ounces each) garbanzo beans, rinsed & drained 4 cup chicken broth, (or vegetable) 2 tbsp fresh lemon juice 1 sea salt Directions 1. In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes. 2. 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. 4. Reduce heat and simmer 30 minutes; let cool slightly. 5. Transfer soup to a blender; cover loosely, 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.

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