Chickpea-Tomato Soup With Fresh Rosemary

Name: Chickpea-Tomato Soup With Fresh Rosemary
Total time: 45 min
Yield: 6 servings
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

Chickpea-Tomato Soup With Fresh Rosemary is a hor d'oeuvre that serves 6. One serving contains 143 calories, 6g of protein, and 5g of fat. For 80 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

143 kcal

Calories

6 g

Protein

5 g

Fat

21 g

Carbs

Ingredients

For 6 servings

Estimated cost~€6.65 · ~€1.10/serving

Instructions

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
Drain the can of chickpeas, rinse and set aside.
3
Add the can of tomatoes, salt, sugar, a bit of pepper, paprika, and half the can of chickpeas to the pot.
4
Pour in the stock.
5
Bring to a boil, then lower heat and simmer with a lid partly covering the pot, for about 20- 25 minutes.
6
Puree the soup in a blender, or use an immersion blender. Then, pour it back into the pot and add the remaining chickpeas.