Chickpea Tomato Soup With Fresh Rosemary

Chickpea-Tomato Soup With Fresh Rosemary

Chickpea-Tomato Soup With Fresh Rosemary

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   2 Points
Cuisine
  • soup
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 15 ounces can of chickpeas
  • 1 1/2 tablespoons of olive oil
  • 2 garlic cloves, chopped roughly
  • needles removed from 2 springs of fresh rosemary and chopped
  • 28 ounces can of diced tomatoes (I used Muir brand)
  • 1 pinch of sugar
  • 1/2 teaspoon of salt
  • ground pepper, to taste
  • 1/2 teaspoon of smoked paprika
  • 2 1/4 cups of vegetable stock
Instructions

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.

Drain the can of chickpeas, rinse and set aside.

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.

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

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

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