Chickpea cream soup

Ingredients

• 350 g Pre-cooked chickpeas
• 400 ml Water
• 1 pcs Medium sized onion, peeled, chopped
• 1 clove Garlic, chopped
• 1 tsp Rosemary, chopped
• 1 pinch Salt

Method

1. Sauté the chopped onion and garlic for a short time in some olive oil until the onion starts to seem clear.
2. Put the chickpeas into the cooking pot with the water (or with some leftover stock if you have).
3. Boil the mixture on low heat.
4. Separate a small amount of chickpeas into another dish for serving, then purée the soup with the robot mixer or the blender.
5. Add the salt and rosemary in then boil the soup again just for a short time while stirring it.