Creamy Chickpea & Rosemary Soup

We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig "gastro-pub" in Manhattan soon became one of our favorites.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 3  tablespoons olive oil
• 5  garlic cloves, finely chopped
• 1  tablespoon fresh rosemary leaf, minced
• 1⁄2 teaspoon crushed red pepper flakes
• 3 (15 -19 ounce) cans chickpeas, rinsed & drained
• 4  cups chicken broth (or vegetable)
• 2  tablespoons fresh lemon juice
•  sea salt

Directions

1. In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
2. Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
3. Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.
4. Reduce heat and simmer 30 minutes; let cool slightly.
5. Transfer soup to a blender; cover loosely, and puree until just smooth.
6. Return to the saucepan and stir in lemon juice and sea salt to taste.
7. Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.