Total Time
Prep 10 mins
Cook 15 mins

This is a recipe from

Ingredients Nutrition


  1. In a large saucepan over medium heat, cook garlic in oil 1 minute.
  2. Stir in tomatoes and cook 2 minutes.
  3. Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper.
  4. Simmer, covered, 10 minutes.
Most Helpful

5 5

This simple recipe came together so easily! Great flavor from the rosemary and texture from the chick peas. My family really enjoyed this soup, thanks!

4 5

This was a good recipe for a light quick and easy dinner. I deviated a little from the directions. I don't like tomato chunks so I stuck an immersion blender in before adding the chickpeas to break up the tomato chunks a bit which thickened the soup nicely. I also added about 1/2 t dry basil and was generous with the garlic. I used home made chicken stock instead of bullion.

4 5

Nice subtly flavoured soup! We would have liked some additional texture to the soup, like maybe some rice or vegetables because it was a bit watery. Super quick though! I used some homemade chicken stock, instead of the bouillon cube. Thanks for posting! Made for PAC Fall 2008.