Chickpea and Rosemary Soup

This is a yummy soup that everyone in my family liked (well, Ava at least didn't hate it). ;)

Chickpea and Rosemary Soup

Servings: Serves 6

·         3 tablespoons olive oil

·         8 cloves garlic , finely chopped

·         1 tablespoon fresh rosemary leaves , minced or 1 tsp dried

·         1/2 teaspoon crushed red pepper flakes

·         3 cans (15 to 19 ounces each) chickpeas , rinsed and drained

·         4 cups chicken broth

·         2 tablespoons fresh lemon juice

·         Salt (about 1 tsp)

Sourdough bread and white cheese (Swiss, mozzarella etc.)

Directions

In a large saucepan, heat oil over medium heat. Add garlic, rosemary and red pepper flakes. Cook, stirring constantly, until garlic starts to brown, about 1 minute. Add chickpeas and cook 2 minutes, stirring constantly. Add broth and bring to a boil. Reduce heat and simmer 30 minutes; let cool slightly.

Meanwhile, top slices of sourdough bread with white cheese and toast.  With immersion blender, blend about half of the soup. Stir lemon juice and salt into soup to taste. Serve with bread for dipping.