Lemon Rosemary Chickpea Soup

Lemon Rosemary Chickpea Soup

Lemon Rosemary Chickpea Soup

By coffeebean
45 minutes

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Details
  • Servings:   4
  • Calories:   363
  • Protein:   18g
  •  
  • Fiber:   17g
  • Sugar:   4g
  • Carb Total:   38g
  •  
  • Saturated:   2g
  • Fat Total:   11g
  •  
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   9 Points
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Cuisine
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
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.

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