lisa and some chickpeas

this is my dear friend Lisa with Lily at boulders beach. I have known her since she was 5 years old and have babysat for her many, many times. she is now 20 GULP. She is a lovely , kind young lady who I adore . Lily was very keen too and said the other day after we had been sitting in silence for a while. "mummy, do you remember at the beach when Lisa painted my nails blue? that was a nice day"Here she is with her lovely boyfriend , Ivan and a lobster....oh no its not a lobster its my husband the day after a boys weekend away in a very sunny place.
This is the recipe that Lisa posted on my facebook wall. I am yet to try it but with my chickpea thing I have going I thought it apt. thanks lisi for the recipe and for being so thoughtful

xx

Ingredients

• 3 tablespoons olive oil
• 5 garlic cloves, finely chopped
• 1 tablespoon fresh rosemary leaf, minced
• 1/2 teaspoon crushed red pepper flakes

• 3 (15-19 ounce) cans chickpeas, rinsed & drained
• 4 cups chicken broth (or vegetable)
• 2 tablespoons fresh lemon juice
• sea salt

Directions

1. 1

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

2. 2

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

3. 3

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

4. 4

   Reduce heat and simmer 30 minutes; let cool slightly.

5. 5

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

6. 6

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

7. 7

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