Chickpea Tomato Soup With Fresh Rosemary

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 (15 ounce) cans chickpeas
• 3 tablespoons olive oil
• 2 garlic cloves, peeled and coarsely chopped
• fresh rosemary, needles removed from stem and finely chopped
• 1 (28 ounce) can diced tomatoes
• ouncecans diced tomato
• 1 pinch sugar
• 1 teaspoon salt
• freshly ground black pepper
• 4 cups vegetable stock

Recipe

• 1 warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary.
• 2 cook for a minute or two, and then add the tomatoes, sugar, salt, a few grinds of pepper, roughly half of the chickpeas, and the stock. bring to a boil over high heat; then reduce the heat to low and simmer, partially covered, for 20 minutes.
• 3 remove the soup from the heat to purée. if using an immersion blender, purée the soup directly in the pot. otherwise, wait a few minutes, until the soup cools; then purée it in batches in a blender or food processor and return it to the pot.
• 4 add the remaining chickpeas, and warm the soup over medium heat. serve warm.