Rosemary and Chickpea Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 cloves garlic cloves
- 4 Tbsps olive oil
- 2 tsps rosemary
- 3 ½ cups Chicken broth
- 3 cups canned chickpeas (drained)
- 2 Papadam
Preparation steps
1.
Peel and thinly slice the garlic and roast in a pan in hot oil until golden brown, then remove from the pan.
2.
Gently fry the rosemary in oil, then remove from the pan. Add the broth and the drained chickpeas and bring to the boil. Simmer for 5 minutes. Bake the poppadoms according to the instructions on the pack.
3.
Take out about 2 ladleful of the chickpeas and purée the rest. Return the chickpeas to the soup, season with salt and pepper and reheat.
4.
Serve in small bowls. Garnish with roasted garlic and rosemary and serve with poppadoms.
