Lemon Rosemary Chickpea Soup
If you have approximately 45 minutes to spend in the kitchen, Lemon Rosemary Chickpea Soup might be a great gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try.
- Servings: 4
- Total cooking time:
Ingredients:
- 1 tbsp olive oil
- 2 sprigs fresh rosemary
- 4 cloves garlic
- red pepper flakes
- 3 cans chickpeas
- 5 cups vegetable broth
- 1 lemon
Instructions:
- Heat olive oil over medium heat.
- Add chopped fresh rosemary, minced garlic, and red pepper flakes and cook for 1-2 minutes, being careful not to burn the garlic.
- Add the drained, rinsed chickpeas.Stir and continue cooking for 1-2 minutes.
- Add vegetable broth and bring to a boil.Reduce heat, cover, and simmer for 30 minutes.Using an immersion blender, blend the soup until smooth.Stir in lemon juice.Taste and salt if needed.
- Serve.
