Chickpea-Tomato Soup With Fresh Rosemary

Chickpea-Tomato Soup With Fresh Rosemary

  Ready in : 45 mins

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. If you have salt, olive oil, garlic cloves, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. 1 person were glad they tried this recipe. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is solid.

Ingredients

chickpeas

chickpeas

15 ounces

olive oil

olive oil

1.5 tablespoons

garlic cloves

garlic cloves

2

needles removed from springs of rosemary

needles removed from springs of rosemary

2

canned tomatoes

canned tomatoes

28 ounces

sugar

sugar

1 pinch

salt

salt

0.5 teaspoon

ground pepper

ground pepper

6 servings

paprika

paprika

0.5 teaspoon

vegetable stock

vegetable stock

2.25 cups

Cooking in Steps

  1. 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.

    olive oil

    olive oil

    rosemary

    rosemary

    garlic

    garlic

    pot
    pot
  2. 2
    Drain the can of chickpeas, rinse and set aside.

    chickpeas

    chickpeas

  3. 3
    Add the can of tomatoes, salt, sugar, a bit of pepper, paprika, and half the can of chickpeas to the pot.

    chickpeas

    chickpeas

    tomato

    tomato

    paprika

    paprika

    pepper

    pepper

    sugar

    sugar

    salt

    salt

    pot
    pot
  4. 4
    Pour in the stock.

    stock

    stock

  5. 5
    Bring to a boil, then lower heat and simmer with a lid partly covering the pot, for about 20- 25 minutes.

    pot
    pot
  6. 6
    Puree the soup in a blender, or use an immersion blender. Then, pour it back into the pot and add the remaining chickpeas.

    chickpeas

    chickpeas

    immersion blender
    immersion blender
    blender
    blender
    pot
    pot