Chickpea-Tomato Soup With Fresh Rosemary

Ingredients

• •15 ounces chickpeas
• •1½ tablespoons olive oil
• •2 garlic cloves
• •needles removed from springs of rosemary
• •28 ounces canned tomatoes
• •1 pinch sugar
• •½ teaspoon salt
• •ground pepper
• •½ teaspoon paprika
• •2¼ cups vegetable stock

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Method

From foodista.com — read the original

1. 1In a large sauce pot, heat the olive oil on medium heat and add the chopped rosemary and garlic, letting it cook for about 2 minutes.
2. 2Drain the can of chickpeas, rinse and set aside.
3. 3Add the can of tomatoes, salt, sugar, a bit of pepper, paprika, and half the can of chickpeas to the pot.
4. 4Pour in the stock.
5. 5Bring to a boil, then lower heat and simmer with a lid partly covering the pot, for about 20- 25 minutes.
6. 6Puree the soup in a blender, or use an immersion blender. Then, pour it back into the pot and add the remaining chickpeas.