Chickpea Rosemary Soup over Quinoa - KMOV.com

Chickpea Rosemary Soup over Quinoa

Chickpea Rosemary Soup over Quinoa

1-2 tablespoons of olive oil

8 cloves garlic, chopped

½ teaspoon crushed red pepper flakes

1 tablespoon of chopped fresh rosemary

3 cans of organic chickpeas, drained and rinsed

1 cup of quinoa

Sautee garlic, rosemary and pepper in olive for 1 minute.  Add 3 cans of organic chickpeas (drained and rinsed). Sautee for about 2 minutes.  Add 4 cups of veggie broth and simmer for 20-30 minutes. After simmering, blend or purée in a food processor for 5 to 20 seconds. Add salt to taste.

Serve: over cooked quinoa for more hearty soup or with side of spinach salad and local artisan bread.
 

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