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  • 2 cans garbanzo beans
  • 4 cups chicken broth or vegetable broth
  • 1 2" sprig, fresh rosemary
  • 1 clove, garlic - whole
  • 1/2 teaspoon, red chili flakes
  • 3 tablespoons Epicurean Misson Extra Virgin Olive Oil
  • salt and fresh ground pepper - to taste
  • Epicurean Truffle Oil - to taste


  1. Heat Epicurean Misson Extra Virgin Olive Oil in large high sided pot
  2. Add garlic clove, chili pepper and rosemary sprig, cook for a minute or two but do not brown garlic
  3. Add the cans of garbanzo beans with liquid and 3 cups of chicken stock, bring to a boil
  4. Reduce heat to medium and cook mixture for 20 - 25 minutes -- there should be only a few bubbles. Add more stock if necessary.
  5. Remove one fourth of the garbanzo beans and set aside.Strip the remaining rosemary from the sprig.
  6. With a blending wand, puree the liquid and the remaining garbanzo beans in the pot. When done return the reserved garbanzo beans to the pot.
  7. Season to taste with salt and pepper and serve in bowls.
  8. Drizzle each serving with Epicurean White Truffle Oil or Epicurean Rosemary Extra Virgin Olive Oil for an extra visual touch and the flavor
Serves: 4

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm