April Bloomfield's take on an Italian favorite: creamy chickpea soup with rosemary and red pepper flakes.
Servings: Serves 6
Ingredients 3 tablespoons olive oil , plus additional for drizzling8 cloves garlic , finely chopped1 tablespoon fresh rosemary leaves , minced1/2 teaspoon crushed red pepper flakes3 cans (15 to 19 ounces each) chickpeas , rinsed and drained4 cups chicken broth2 tablespoons fresh lemon juiceSea salt
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.
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.