Chickpea-Tomato Soup With Fresh Rosemary
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
15 ounces
olive oil
1.5 tablespoons
garlic cloves
2
needles removed from springs of rosemary
2
canned tomatoes
28 ounces
sugar
1 pinch
salt
0.5 teaspoon
ground pepper
6 servings
paprika
0.5 teaspoon
vegetable stock
2.25 cups
Cooking in Steps
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1In 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
rosemary
garlic
pot -
2Drain the can of chickpeas, rinse and set aside.
chickpeas
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3Add the can of tomatoes, salt, sugar, a bit of pepper, paprika, and half the can of chickpeas to the pot.
chickpeas
tomato
paprika
pepper
sugar
salt
pot -
4Pour in the stock.
stock
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5Bring to a boil, then lower heat and simmer with a lid partly covering the pot, for about 20- 25 minutes.
pot -
6Puree the soup in a blender, or use an immersion blender. Then, pour it back into the pot and add the remaining chickpeas.
chickpeas
immersion blender
blender
pot
