Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 664.29 Kcal (2781 kJ) | ||
| Calories from fat | 69.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 12% | |
|---|---|---|---|
| Sodium | 25180.7mg | 1049% | |
| Potassium | 95.24mg | 2% | |
| Total Carbs | 118.71g | 40% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 2.19g | 4% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 6.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 367.11 Kcal (1537 kJ) | ||
| Calories from fat | 38.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 12% | |
|---|---|---|---|
| Sodium | 13915.83mg | 1049% | |
| Potassium | 52.63mg | 2% | |
| Total Carbs | 65.6g | 40% | |
| Sugars | 0.68g | 5% | |
| Dietary Fiber | 0.61g | 4% | |
| Protein | 1.21g | 4% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.3mg | 3% | |
| Calcium | 3.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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