Chickpea and Tomato Soup

Submitted by ontariomamaof7

"This is a recipe from allrecipes.com"

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 4

ingredients

• 14.79 ml olive oil
• 1 garlic clove, minced
• 411.06 g can diced tomatoes
• 425.24 g can garbanzo beans, drained and rinsed
• 946.36 ml water
• 1 chicken bouillon cube, crumbled
• 14.79 ml fresh rosemary, chopped

directions

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.

Reviews

[Chef were eatin in]

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!

 

[adamwa]

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.

 

[AmandaInOz]

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.