Soup season may be over for many of you. But it's never over for me. I don't care if it's 90 degrees outside, I still love soup.
Tomatoes and chickpeas. Mmmmmmm... Perfect combination any time of the year.
Tomato Soup with Chickpeas Recipe
Adapted from A Little Bit Of Everything
2 cans chickpeas, drained and rinsed
2 tsp olive oil
3 garlic cloves, peeled and coarsely chopped
1 tsp. dried rosemary (fresh would work too)
3 cans of tomatoes, 15 oz. (I used diced)
1 tsp. of sugar
1 tsp. salt
Pepper, to taste
2 1/2 cups chicken or vegetable broth
1. Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary. Cook for a minute or two, and then add the tomatoes, sugar, salt, a few grinds of pepper, roughly half of the chickpeas, and the stock. Bring to a boil over high heat; then reduce the heat to low and simmer, partially covered, for 20 minutes.
2. Remove the soup from the heat to purée. If using an immersion blender, purée the soup directly in the pot. Otherwise, wait a few minutes, until the soup cools; then purée it in batches in a blender or food processor and return it to the pot. Add the remaining chickpeas, and warm the soup over medium heat.
One Year Ago...
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