Chickpea Soup with Papadam

Ingredients

• 2 Garlic cloves
• 2 tbsp olive oil
• 1 tsp rosemary leaf
• 400 ml chicken stock (from the jar)
• 300 g chickpeas (canned)
• 1 papadam
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel the garlic and slice finely. Roast in hot oil in a pot until golden brown, then remove.

2. 2.

   Sauté rosemary in the oil, also remove. Add stock, drain chickpeas, bring to boil and simmer for about 5 minutes. Bake papadams according to package instructions.

3. 3.

   Take out about one ladle of chickpeas, puree the rest, return the chickpeas, season with salt and pepper, reheat, and serve in bowls. Sprinkle roasted garlic and rosemary on top. Serve with papadams.