Chickpea Tomato Soup With Fresh Rosemary
Ingredients
- 2 cans chickpeas (15 oz)
- 3 tbsp olive oil
- 2 x garlic cloves, peeled and coarsely chopped
- 2 sprigs fresh rosemary, (3-inch) needles removed from stem and finely chopped
- 2 cans diced tomatoes , one 28-ounce and one 14.5-ounce
- A pinch of sugar
- 1 tsp salt
- Freshly ground black pepper
- 4 cup vegetable stock
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