We already know we’re a little bit crazy in our family in the way we eat. But it’s good crazy. My kids love chickpeas. But….we didn’t always. The first time I made this soup, no one was quite sure what to think. Remember – I mentioned it in this post about how to raise kids who like healthy foods. Now this Creamy Chickpea Soup is of the lunches they request the most!
One of my favorite things about Creamy Chickpea Soup is the fact that it is so inexpensive. Feeding a family of 10 can get to be a lot. I don’t like to spend a lot of time fussing over lunches, but I don’t want to serve peanut butter and jelly every.single.day, either!
- 1 Tbsp. olive oil
- 6 cloves garlic, crushed
- 6 cups chicken broth
- 1 - 6 lb. can of chickpeas (I buy these at Costco because it is quick and easy. You can soak your own beans or use smaller cans if you want to. I would guess it ends up being about 8 cups of chickpeas.)
- 1 Tbsp. dried rosemary
- leftover chicken or turkey, optional
- feta cheese for garnishing
- In a big pot, lightly brown garlic in olive oil. Add remaining ingredients, except feta. If I have leftover grilled chicken breast or even turkey, I like to throw that in for a little added protein. Simmer 20 minutes, or until the chickpeas are tender. Process in the blender in batches until smooth and creamy. Top individual servings with a little feta cheese.
This would be awesome served with some of Gwen’s Easy Bread made into garlic bread!