08 Nov Chickpea Garlic Rosemary 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.