Chickpea Soup
From: Brenda Hyde-Old Fashioned Tips site
submitted by Betty G.
4 cloves of garlic
4 T. olive oil
1/2 t. dried rosemary or 1 t. fresh
5 oz. can plum tomatoes
1 lb. can chickpeas, drained,rinsed
2 c. chicken stock
salt and pepper to taste
Peel and crush the garlic. If using fresh
rosemary, chop it finely. Heat the oil; sauté the
garlic until it begins to brown. Add the
rosemary and the tomatoes, roughly chopped;
lower the heat to a simmer when the ingredients
come to a boil. Cook for 25 min. or so. When
the tomatoes are cooked, add the chickpeas; cook
5 min. more. Stir in the chicken stock. Season
with salt and pepper to taste. Serves 4-5.
