Directions:
- In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
- Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
- Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.
- Reduce heat and simmer 30 minutes; let cool slightly.
- Transfer soup to a blender; cover loosely, and puree until just smooth.
- Return to the saucepan and stir in lemon juice and sea salt to taste.
- Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.57 Kcal (396 kJ) | ||
| Calories from fat | 65.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 11% | |
|---|---|---|---|
| Sodium | 604.01mg | 25% | |
| Potassium | 158.48mg | 3% | |
| Total Carbs | 4.52g | 2% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 1.15g | 2% | |
| Vitamin C | 14.1mg | 24% | |
| Iron | 0.2mg | 1% | |
| Calcium | 21.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 50.85 Kcal (213 kJ) | ||
| Calories from fat | 35.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 11% | |
|---|---|---|---|
| Sodium | 324.8mg | 25% | |
| Potassium | 85.22mg | 3% | |
| Total Carbs | 2.43g | 2% | |
| Sugars | 0.1g | 1% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 0.62g | 2% | |
| Vitamin C | 7.6mg | 24% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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