Ingredients: 1 tbsp olive oil,2 sprigs fresh rosemary,4 cloves garlic,red pepper flakes,3 cans chickpeas,5 cups vegetable broth,1 lemon
- 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.