Chickpea Tomato Soup With Fresh Rosemary

Chickpea-Tomato Soup With Fresh Rosemary

Chickpea-Tomato Soup With Fresh Rosemary

45 minutes

Grocery List via Instacart Instacart
Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   2 Points
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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
Instructions

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.

Drain the can of chickpeas, rinse and set aside.

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

Pour in the stock.

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

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

AI Assistance 
Personal Notes 
Personal Tags 

Tags easily organize this recipes in your Preferences

Comments

Suggested Recipes

Peanut Butter Hummus
Peanut Butter Hummus

Peanut Butter Hummus is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with

45 minutes
onion pakoda recipe
onion pakoda recipe

Onion pakoda might be just the side dish you are searching for. Watching your figure? This gluten free,

25 minutes