Perfect ANY season...in this post I'll spare you the story of how the chickpea saved my life and get right to the point...I can hear the collective sighs of relief! This Chickpea and Rosemary Soup is so easy, healthy and satisfying, if you make it once it will become a staple in your home! (It is hands down one of my favorites!)
Just a few basic ingredients: olive oil, garlic, fresh rosemary, red pepper flakes, chickpeas, broth, and lemon...it's hearty enough to be a main course and I have yet to share it with friends who (upon cleaning their bowls) aren't begging for the recipe!
Oh FYI - I finally started a Design Wine and Dine Facebook Page hope you'll visit me there! Just click the link above or on the Facebook badge on the sidebar!
*I use a hand blender instead of the regular blender, makes it even easier!
*Taste before you add any salt, sometimes it's not needed depending on what broth you use
*To make it even heartier, serve it with homemade garlic croutons or pita bread
*I often do not drizzle with olive oil at the end - optional
Chickpea and Rosemary Soup
Created by April Bloomfield of The Spotted Pig
3 tablespoons olive oil , plus additional for drizzling
8 cloves garlic , finely chopped (I use 3-4 very large cloves)
1 tablespoon fresh rosemary leaves , minced
1/2 teaspoon crushed red pepper flakes
3 cans (15 to 19 ounces each) chickpeas , rinsed and drained
4 cups chicken broth (or veg. broth)
2 tablespoons fresh lemon juice
In a large saucepan, heat oil over medium heat. Add garlic, rosemary and red pepper flakes. Cook, stirring constantly, until garlic starts to sizzle, about 1-3 minutes. Add chickpeas and cook 2 minutes, stirring constantly. Add broth and bring to a boil. Reduce heat and simmer, covered for 30 minutes; let cool slightly.
Transfer 1 cup of soup at a time to a blender; cover loosely and puree until just smooth. Return to saucepan. Repeat two more times. Stir lemon juice and salt into soup to taste. Drizzle with olive oil and serve.