Ingredients:1 tablespoon unsalted butter1/4 small onion, minced2 cloves garlic, minced1 1/2 cups chicken (or veggie) stock1 cup milk1 cup canned chickpeas, drained1 cup canned artichoke hearts, drained1 cup roasted red bell peppers, chopped1/4 cup olive oil1/8 teaspoon salt1/8 teaspoon pepper
1. Add butter to a medium sauce pan and heat over medium to high heat. Add onions and garlic. Saute until softened.
2. Add chicken (or veggie) stock, milk, chickpeas, artichoke hearts, bell peppers, olive oil, salt/pepper, sauteed onions/garlic mixture into your blender and pulse until it’s to your desired consistency.
3. Transfer mixture to sauce pan and heat through.