Creamy Chick-Pea Soup with Garlic & Lemon

[Guest guest]

4 clove garlic, minced

2 tablespoon olive oil

2 15 oz can chickpeas

juice of one lemon, or 3 TB lemon juice

1 teaspoon dried oregano

1 teaspoon salt

¼ teaspoon crushed red pepper

feta cheese, crumbled

 

 

In a large saucepan over medium-high heat, cook garlic in oil until

golden, 3-5 minutes.

 

Drain & rinse chick-peas and cans - put peas back into cans and fill

to top with water. Add to garlic and heat through. Add lemon juice,

oregano, salt and red pepper. Simmer 10 minutes.

 

Transfer small batches into a blender or food processor and blend all

until smooth (be very careful while blending hot foods). Add more

water to thin to desired consistency (we like it thick). Serve in

bowls - sprinkle with feta, if desired.