Put oil in a large soup pot over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 5 minutes.
Add the chickpeas, tomatoes, broth, bay leaf and red pepper flakes.
Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
Remove the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, you can puree the soup in a blender in batches, but be careful – it will be hot and messy!
Return the soup to a soup pot and keep warm over low heat. Add a splash or two or heavy cream if desired. Season with salt and pepper to taste. Serve immediately or this will keep for a few days in the fridge.
I am a home cook that collects recipes from all over the Internet. Not all the canning recipes here are USDA approved. I assume you know the basics of canning safely. If you do not, please learn before attempting any canning recipes here or elsewhere. A good place to start is freshpreserving.com. Another excellent resource is Granny Miller. I do not write every single step of the canning process in every recipe. KNOW WHAT YOU ARE DOING. I live at 1-1000 ft elevation, so the recipes are written for that elevation. Adjust accordingly for your elevation.
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I'm a momma of eight little Lambies aged 15 and under, five by birth and three adopted from CA foster care. We live in a small city, but have a small town heart. I'd love to live in the forest again, and if the Lord wills, someday will.