So far the only spring vegetable to appear at my farmers' market is wild leeks, so I'm still waiting for the asparagus and strawberries that my neighbours to the south are beginning to enjoy. Not only that, it's been cold and rainy here and it looks like it will be that way for days. I'm not complaining, because it's good for my garden, but it does make one long for a nice bowl of soup.
This rosemary, garlic and chickpea soup fit the bill nicely. I didn't add anything else to it, but some spinach or kale wouldn't go amiss in this very tasty soup. It was really good the next day, too. The other great thing about it is that all of the ingredients were already in my pantry, so I didn't have to go out in the rain to get anything.This recipe is from the website Bowl Licking.
Rosemary, Garlic and Chickpea Soup
3 tablespoons vegetable oil
8 garlic cloves, finely chopped
1 tablespoon finely chopped fresh rosemary or thyme
½ teaspoon dried red pepper flakes
3 15-ounce cans of chickpeas, rinsed, picked over and drained
4 cups vegetable stock
3 tablespoons extra virgin olive oil
1- 2 tablespoons freshly squeezed lemon juice
Sprig of fresh rosemary for garnish
1. Heat the oil in a large saucepan or dutch oven over low-medium heat. Add the garlic, rosemary and red pepper flakes, stirring frequently until the garlic just starts to brown and is fragrant, about 5 minutes. Add the drained chickpeas, continue stirring and cook for 2 minutes. Add the vegetable stock, bring to a simmer and cook for 30 minutes.
2. Blend until smooth either using an immersion blender or by transferring to a blender in batches. Blend in the olive oil, lemon juice and kosher salt.
3. Ladle into bowls and garnish with olive oil and rosemary.