Creamy Chickpea & Rosemary Soup - cooking recipe

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

Preparation

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.