Rosemary Chickpea Soup Submitted by Lindsey R., Lajes Field Ingredients 2 tablespoons extra virgin olive oil 1 medium onion, chopped 2 cloves garlic, minced 14 ounce garbanzo beans (chickpeas), strained and rinsed 2 tablespoons fresh rosemary, chopped 1/2 cup low sodium chicken broth Preparation 1. Heat oil in a skillet over medium-high heat. 2. Add onions, garlic and a pinch of salt and pepper.     Cook until golden. 3. Add garbanzo beans/chickpeas, smashing most     of them with the back of a wooden spoon. 4. Sprinkle rosemary over garbanzo beans and pour     in chicken broth. Continue to smash beans or add     broth to desired consistency. 5. Simmer for 5 minutes. Characteristics                                  Eat This For: Low-fat                                                            Lunch                                                         Ready in under 30 minutes