Roasted chickpea and mushroom soup

Ingredients

• 3 cups chicken broth
• 1 cup canned chickpeas
• 5 ounces. mushrooms (about 7 mushrooms), whole
• 1 garlic clove, chopped
• 1/4 onion, cut in big slices
• juice of 1/2 lemon
• 2 tablespoons. olive oil
• 1 carrot, finely diced
• 1 stalk celery, finely diced
• 1/2 cup pea shoots, diced
• 1 tablespoon. finely diced fresh parsley

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Preparation

• Preheat oven to 450 degrees. In a casserole dish, combine the chickpeas, mushrooms, garlic, onion, lemon juice, and olive oil.
• Toss to coat. Roast in the oven for 45 minutes. Take the mushrooms out of the dish and set aside. Spoon the chickpeas, garlic, and onions into a blender.
• Add 1 cup chicken broth and blend until smooth. Set aside.
• Spray a large soup pan with olive oil. On medium heat, saute the carrots and celery 2-3 minutes. Add 2 cups chicken broth and bring to a boil.
  
• Lower heat and add the chickpea blend. Simmer for 10 minutes.
• While simmering, dice the mushrooms. Add the mushrooms, pea shoots and parsley to the soup.
• Stir until heated through. Add pepper to taste.

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