Tuscan Chickpea Soup

INGREDIENTS 

• 1 T. olive oil
• 2 cups chicken stock
• 1 can chickpeas, drained
  
• ½ lemon, juiced
• 1 sprigs rosemary
• ½ tsp. thyme
  
• 2 cloves garlic, chopped
• pinch crushed red pepper
  
• salt and pepper 
•  ½ Pastina or Israeli couscous, pre-cooked
  

DIRECTIONS

1. Mince the garlic and add it to a saucepan with the olive oil and rosemary sprig.
   
2. Sauté the garlic on medium heat for about a minute.
   
3. Add the chickpeas, chicken stock, thyme, red pepper, salt and pepper and bring to a boil. Turn down to a simmer gently for about 20 minutes.
4. While the soup simmers, add the juice of half a lemon.
5. Remove the sprig of rosemary. 
6. Purée the chickpea mixture with a hand-held blender to a smooth consistency. 
7. Return to the saucepan and add the cooked pasta.  Adjust to add more chicken stock or water if needed.
   
8. Serve with crusty bread and a drizzle of olive oil. 

Recipe author: Ariane Clevely
Recipe image: Budgetbytes.com