Chickpea Tomato Soup
- 2 15-ounce cans chickpeas
- 3 T olive oil
- 2 garlic cloves, peeled and coarsely chopped
- 2 3-inch sprigs fresh rosemary, needles removed from stem and finely chopped
- 2 cans diced tomatoes, one 28-ounce and one 14.5-ounce
- pinch of sugar
- 1 tsp salt
- freshly ground black pepper
- 4 cups vegetable stock
- Drain the canned chickpeas in a colander, and rinse them well.
- 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.
Comments & Modifications:
- I didn't have fresh rosemary at the moment, so I substituted dried rosemary.
Verdict: I didn't get to try this, but Dan said it tasted pretty much like tomato sauce with chickpeas in it. He ate it, but didn't really enjoy it.