Chickpea Soup

1. 1

   Peel and crush garlic.

2. 2

   If using fresh tarragon, chop it finely.

3. 3

   Heat the oil and saute the garlic until it begins to brown.

4. 4

   Add the tarragon and tomatoes, roughly chopped, and lower the heat to simmer.

5. 5

   When ingredients come to a boil, cook for 25 minutes or so.

6. 6

   When the tomatoes are cooked, add the chickpeas and cook another 5 minutes.

7. 7

   Stir in the stock cube and no more than 1 1/4 cups water.

8. 8

   Season with salt and pepper to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.