Chickpea-Tomato Soup With Fresh Rosemary

1. 1

   In 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. 2

   Drain the can of chickpeas, rinse and set aside.

3. 3

   Add the can of tomatoes, salt, sugar, a bit of pepper, paprika, and half the can of chickpeas to the pot. Pour in the stock.

4. 4

   Bring to a boil, then lower heat and simmer with a lid partly covering the pot, for about 20- 25 minutes.

5. 5

   Puree the soup in a blender, or use an immersion blender. Then, pour it back into the pot and add the remaining chickpeas.

* Per serving · 4 servings · Values may vary.

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