Chickpea Rosemary Soup

This is so quick to make and tasty.

3 T. olive oil
8 garlic cloves, finely chopped
1 T. minced fresh rosemary leaves
1/2 crushed red pepper
3 – (15 – 19 oz) cans of chickpeas, rinsed and drained
4 cups of vegetarian “chicken” style broth – 4 c. water + 4 t. McKays “Chicken” style powdered seasoning*. or Vegetable Broth.

2 T. Lemon Juice, fresh
Sea salt to taste

In a large saucepan, heat 3 T. oil over med. heat. Add garlic, rosemary and red pepper flakes. Cook sitrring constantly, until it 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.

Transfer soup to a blender, cover and blend until smooth. Stir in lemon juice and salt into soup to taste. Makes 6 servings.

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