Chickpea Tomato Soup With Fresh Rosemary

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 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.
  • Add the remaining chickpeas, and warm the soup over medium heat. Serve warm.
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