INGREDIENTS
1 cup dried chickpeas
1 medium shallot
1 carrot
1 T unsalted butter
1 Rosemary sprig
1 T olive oil
1 medium Yukon Gold potato, small dice
3-4 cups low sodium chicken broth or stock
2 T chopped dill (or more to taste)
Fresh lemon juice to taste
DIRECTIONS
Soak chickpeas overnight.
Mince or process shallots and carrots, then cook in butter until soft and slightly browned. Add Rosemary, olive oil and potatoes. Stir to combine.
Add stock, bring to boil, then simmer 15 minutes. Add dill and lemon to taste, and simmer until desired consistency
Garnish with fresh dill.
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