Creamy Chickpea Rosemary Soup Recipes

CREAMY CHICKPEA & ROSEMARY SOUP

Creamy Chickpea & Rosemary Soup image

We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig "gastro-pub" in Manhattan soon became one of our favorites.

Provided by - Carla -

Categories Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 344.1, Fat 10.2, SaturatedFat 1.5, Sodium 1134.3, Carbohydrate 50, Fiber 9.5, Sugar 0.7, Protein 14

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