Chickpea Tomato Soup With Fresh Rosemary |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Adapted from Once Upon a Tart…: Soups, Salads, Muffins, and More from New York City’s Favorite Bakeshop and Café, by Frank Mentesana and Jerome Audureau Ingredients:
2 (15 ounce) cans chickpeas |
3 tablespoons olive oil |
2 garlic cloves, peeled and coarsely chopped |
fresh rosemary, needles removed from stem and finely chopped |
1 (28 ounce) can diced tomatoes |
ouncecans diced tomato |
1 pinch sugar |
1 teaspoon salt |
freshly ground black pepper |
4 cups vegetable stock |
Directions:
1. Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary.
2. 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.
3. 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.
4. Add the remaining chickpeas, and warm the soup over medium heat. Serve warm.
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