Zubereitung

1. 1

   Heat olive oil over medium heat.

2. 2

   Add chopped fresh rosemary, minced garlic, and red pepper flakes and cook for 1-2 minutes, being careful not to burn the garlic.

3. 3

   Add the drained, rinsed chickpeas.Stir and continue cooking for 1-2 minutes.

4. 4

   Add vegetable broth and bring to a boil.Reduce heat, cover, and simmer for 30 minutes.Using an immersion blender, blend the soup until smooth.Stir in lemon juice.Taste and salt if needed.

5. 5

   Serve.