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Creamy Chickpea & Rosemary Soup

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“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:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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