Chickpea Soup

- 3 Tbs Olive oil
- 1 onion (sweet, chopped)
- 3 cloves Garlic (Minced)
- 1 Tbs Rosemary (fresh, Chopped)
- 1/2 tsp Red Pepper Flakes
- 5 cups Chickpeas (canned, drained and rinsed (~3, 15 oz. cans))
- 4 cups Vegetable Broth (low sodium (more to thin))
- Salt and Pepper To Taste
Prep
- Mince garlic cloves. Chop onion and rosemary.
Make
- In a soup pot over medium heat, add onion and sauté until soft. Add the garlic, rosemary, and crushed red pepper flakes and cook until fragrant, about 1 minute.
- Add the chickpeas and vegetable broth – bring to a boil and reduce heat to simmer.
- Simmer for 30 minutes. Transfer the soup to a blender and blend until smooth. Be careful when puréeing hot soup as steam can force lid of the blender. Place a kitchen towel over top and hold down the lid while processing to be extra safe.
- Bring to room temperature before storing it. You may need to add additional vegetable broth when rewarming as the soup will thicken once refrigerated.
To brighten this soup, stir in 2 tablespoons of lemon juice to finish.