Creamy Chickpea & Rosemary Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig gastro-pub in Manhattan soon became one of our favorites. Ingredients:
3 tablespoons olive oil |
5 garlic cloves, finely chopped |
1 tablespoon fresh rosemary leaf, minced |
1/2 teaspoon crushed red pepper flakes |
3 (15 -19 ounce) cans chickpeas, rinsed & drained |
4 cups chicken broth (or vegetable) |
2 tablespoons fresh lemon juice |
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.
3. 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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