3 Tbsp olive oil, plus additional for drizzling
8 cloves garlic
1 Tbsp fresh rosemary leaves, minced
½ tsp crushed red pepper flakes
3 cans chickpeas, rinsed and drained
1/3 cup chopped onion
4-5 cups vegetable broth
3 Tbsp fresh lemon juice
In large saucepan, heat oil over med heat. Saute onion until transparent. Add garlic, rosemary and red pepper flakes. Cook, stirring constantly, until garlic and onion start to brown, about 1 min. Add chickpeas and cook 2 min, stirring constantly. Add broth and bring to a boil. Reduce heat and simmer 30 min. Let cool slightly.
Transfer soup in batches to a blender or food processor. Puree just until smooth. Return to saucepan. Stir in lemon and salt into soup to taste. Serve.
If soup is too thick, add some skim milk (or more broth).
Optional: Drizzle with olive oil; garnish with rosemary sprigs