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Categories:
chickpeas olive oil garlic fresh rosemary tomatoes ouncecans sugar salt freshly ground black pepper vegetable stock
Viewed: 52 - Published at: 5 years agoIngredients
- 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
Method
- Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary.
- 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.
- Remove the soup from the heat to puree. If using an immersion blender, puree the soup directly in the pot. Otherwise, wait a few minutes, until the soup cools; then puree it in batches in a blender or food processor and return it to the pot.
- Add the remaining chickpeas, and warm the soup over medium heat. Serve warm.
