Chickpea and Rosemary Soup

From here:

Chickpea and Rosemary Soup
3 tablespoons olive oil , plus additional for drizzling
8 cloves garlic , finely chopped
1 tablespoon fresh rosemary leaves , minced
1/2 teaspoon crushed red pepper flakes
3 cans (15 to 19 ounces each) chickpeas , rinsed and drained
4 cups vegetable broth
2 tablespoons fresh lemon juice
1 tablespoon sesame oil
Sea salt
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.

I made this last night and loved it, though I added a little more lemon and red pepper than this recipe calls for. Then, I topped it with a good salt along with the olive oil drizzle, and it was super yummy.  Sort of reminiscent of split pea soup, but much lighter.

Enjoy,

Leah