Rosemary Chickpea Soup

Rosemary chiokpea soup (Serves 2) In 1/2L water (2C): handful rosemary, Heat 1T olive chopped oil and add: 1 onion, chopped Boil 10-15 min. salt 25Øg chickpeas (1.5C) the rosemary stock, strained 1 lemon zest and juice black pepper 1 garlic clove, Simmer 15 min. chopped Optional: blend till smooth or semi-smooth. Joumana Medlej majnouna.com