Creamy Chickpea Soup
4 T EVOO
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
6 (count 'em 6) garlic cloves, minced
1/4 t red pepper flakes
1/4 t saffron
1 t salt
1/2 t black pepper
4 (16 oz) cans chickpeas, drained
6 cups chicken broth
3 T minced basil
1 T lemon juice
1/4 cup chopped, roasted, red pepper
In Dutch oven, heat EVOO. Add veggies, red pepper flakes, saffron, salt & pepper. Cook for 5 min.
Stir in chickpeas and broth -- bring to a boil. Reduce heat to low and simmer for 30 min.
The directions say, " Puree half the soup ...". I say,"Have fun with the immersion blender. Leave a bit of it chunky."
Add lemon and basil. (The lemon really makes it.)
Serve with roasted red peppers sprinkled in the middle of each bowl.