Greek Lemony Chickpea Soup

Instructions

1. 1

   Warm 3 tbsp oil in a pot over medium heat. Cook the diced onion and carrots 6 minutes, then add the garlic and rosemary for 1 minute.

2. 2

   Add the drained chickpeas and broth. Simmer 15 minutes.

3. 3

   Scoop out about 2 cups and blend until smooth (or mash well), then stir back in to thicken.

4. 4

   Stir in the juice of both lemons, salt, and pepper. Taste and add more lemon if you like it bright.

5. 5

   Serve topped with parsley and a drizzle of oil, with crusty bread on the side.