A REASON TO SMILE

Enter the humble chickpea...a hearty little legume with a buttery texture and mild flavor. Rich in plant-based protein, chickpeas enliven salads, pasta dishes and soups like the one above. This recipe delivers what I'm often told people want - simple preparation with few ingredients...and, of course, loads of flavor! You can use dried chickpeas, but the inexpensive and easy to find canned alternative is quicker and easier. Fresh rosemary and a great extra-virgin olive oil play supporting but prominent roles. Hmm, is it just me or does this bowl of soup look like it's sporting a smile?

CHICKPEA SOUP WITH ROSEMARY-INFUSED OLIVE OIL

2 cans (15.5 ounces each) chickpeas (also garbanzo), drained

5 tablespoons extra-virgin olive oil

1 tablespoon minced fresh rosemary

2 large garlic cloves, coarsely chopped

4-5 cups chicken broth

Salt and pepper

In a soup pot, combine the chickpeas, olive oil, rosemary and garlic. Heat on low for 8-10 minutes, stirring to coat well. Remove from heat and let cool. Pour into a blender, along with 4 cups broth, and purée. Transfer back into the soup pot and season to taste with salt and pepper. Simmer a few minutes until heated throughout, adding additional broth, if desired, for a thinner consistency. Ladle into bowls and drizzle with a little infused olive oil.

ROSEMARY-INFUSED OLIVE OIL

1/2 cup extra-virgin olive oil

2 tablespoons rosemary leaves, removed from woody stem, rinsed and dried

Place rosemary in a small pot and pour the oil on top. Heat on low for about 4 minutes. You want the oil to be warm but don't let it come to a lively simmer. Remove from heat and let the rosemary infuse for 1 hour. Strain into a small clean, dry bowl or glass jar. Cover and refrigerate up to a few days if not using right away.

Or, if this is too much trouble, drizzle the finished soup with a great extra-virgin olive oil alone!