Chickpea Rosemary Soup

You want to aim to eat beans and legumes about 3x a week minimum. They're inexpensive, full of healthy fats and protein and fiber. Loaded with complex carbs, which are responsible for providing energy to your muscles and brain. They have a low glycemic index so your energy will be long lasting and you won't have the dreaded slump after eating!

Chickpea Rosemary Soup

3 T. olive oil
5 garlic cloves, finely chopped
1/2 onion, chopped (optional)
1 T. fresh rosemary leaves, minced
1/2 t crushed red pepper flakes
3 (15-19 oz) cans chickpeas, rinsed and drained.
4 cups chicken (or vegtable broth)
2 T. fresh lemon juice
sea salt

In large saucepan, heat the oil over medium heat and add the onion. Cook about 2 minutes until soft and starting to brown. Add garlic, rosemary, and red pepper flakes. Cook, stirring constantly, until garlic starts to brown, about 1 minute.Add chickpeas and cook 2 minutes; let cool slightly. Transfer soup to a blender; cover loosely and puree until smooth. Return to the saucepan and stir in lemon juice and sea salt to taste.
Serve, garnished with fresh rosemary sprig, or an additional drizzling of olive oil.