Creamy Chickpea & Rosemary Soup

In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.

Cook, stirring constantly, until the garlic starts to brown, about 1 minute.

Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.

Reduce heat and simmer 30 minutes; let cool slightly.

Transfer soup to a blender; cover loosely, and puree until just smooth.

Return to the saucepan and stir in lemon juice and sea salt to taste.

Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.