Rosemary Chickpea Soup

Ingredients

• 4 cups water
• Handful chopped rosemary
• 1 Tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, chopped
• Salt and pepper, to taste
• Juice and zest of 1/2 lemon
• 3/4 cup dried chickpeas (soaked 8 hours or overnight if using dried, then boiled until tender – will make about 1.5 cups)

Steps

1. Put the rosemary and 4 cups of water in a small pot and boil them together for 10-15 minutes.
2. Warm the olive oil with the onion in a medium saucepan, sautéing until the onion becomes translucent.
3. Stir in the rest of the ingredients along with the strained rosemary stock, then let the soup simmer for 15 minutes.
4. If you wish, blend the soup to either a smooth or semi-smooth consistency.