Creamy Chickpea & Rosemary Soup Recipe #133563
We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig "gastro-pub" in Greenwich, Manhattan soon became one of our favorites.
by - Carla -
40 min | 10 min prep
SERVES 6
- 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
- In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
- Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
- Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.
- Reduce heat and simmer 30 minutes; let cool slightly.
- Transfer soup to a blender; cover loosely, and puree until just smooth.
- Return to the saucepan and stir in lemon juice and sea salt to taste.
- Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 133563 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars