Warm and comforting, this is a great winter soup.

Excellent for a winter home-working lunch! Or for packing to the office.

Ingredients

1 T coconut oil or 1 T olive oil
1-2 cloves garlic, minced
1 t dried rosemary
¼ t crushed red peppers
2 c canned or soaked/softened chickpeas
2 c stock: chicken, vegetable, or your favourite. Or water!
salt
2 t lemon juice

Directions

In a saucepan, melt coconut oil (or olive oil).

Sauté garlic with rosemary and crushed red peppers until the garlic begins to brown.

Add chickpeas. Cook for 2 minutes.

Add stock.

Bring to a boil, then reduce and simmer for approximately 30 minutes.

Puree with a stick blender or in a blender.

Add lemon juice and salt to taste.

Garnish with a swirl of olive oil and a sprig of rosemary.

Inspired by this recipe.