Chickpea Soup with Rosemary

Ingredients

• 2
  
  14 oz. cans of chickpeas, drained and rinsed
  
• 1
  
  tablespoon minced garlic
  
• 4
  
  tablespoons olive oil
  
• 1.5 cups
  
  vegetable broth
  
• 2-3
  
  tablespoons rosemary, chopped
  
• 
  
  salt + pepper
  

Directions

1. Heat a pot over medium heat and add the oil. Add in the chickpeas, the garlic and the rosemary and saute until your house starts smell great, about 10 minutes. Stay with the ingredients, they do not want to brown or take on any real color.
2. Add stock and salt and pepper. Bring to a boil then let simmer for 7 minutes.
3. Remove from the heat and puree. I use an immersion blender. You may use a regular blender but you may need work in batches.
4. Top with a little more olive oil if desired. I like to serve it with olive bread and a salad.