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.