Creamy Chickpea Soup

Submitted by Rhiannon Deux

"A tangy creamy soup that takes only a few minutes to prepare."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 4 large garlic cloves, minced
• 2 (15 ounce) cans chickpeas
• 1 lemon, juice of
• 1 teaspoon dried oregano
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon red pepper flakes
• 2 -3 tablespoons mango chutney

directions

1. Heat oil over medium heat in large saucepan and garlic and cook until golden, 1 to 2 minutes. (Do not let the garlic brown.).
2. Add chickpeas and their liquid and cook until heated through, about 3 minutes.
3. Add lemon juice, oregano, salt and pepper. Simmer, stirring occasionally for 10 minutes.
4. Transfer to a blender or food processor and blend until smooth.
5. Return puree to saucepan and add 1 cup or more water to thin to desired consistency.
6. Ledle soup into bowls and stir a little chutney into each. I like it best if the chutney is not stirred in uniformly, but just swirled in, so different spoonfuls have a different taste.