Chickpea and Rosemary Soup
Source of Recipe
WW Community
Recipe Introduction
No points info available
List of Ingredients
3 Tbsp. olive oil, plus additional for drizzling
8 cloves garlic, finely chopped
1 Tbsp. fresh rosemary leaves, minced
1/2 tsp. crushed red pepper flakes
3 cans (15 to 19 ounces each) chickpeas, rinsed and drained
4 cups chicken broth
2 Tbsp. fresh lemon juice
Sea salt Recipe
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.
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