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How To Make Chickpea-Tomato Soup With Fresh Rosemary | Recipe

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How To Make Chickpea-Tomato Soup With Fresh Rosemary | Recipe

In this post, you will learn how to make Chickpea-Tomato Soup With Fresh Rosemary and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make Chickpea-Tomato Soup With Fresh Rosemary.

The 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

The Instructions:-

  1. 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.
  2. Drain the can of chickpeas, rinse and set aside.
  3. Add the can of tomatoes, salt, sugar, a bit of pepper, paprika, and half the can of chickpeas to the pot.
  4. Pour in the stock.
  5. Bring to a boil, then lower heat and simmer with a lid partly covering the pot, for about 20- 25 minutes.
  6. Puree the soup in a blender, or use an immersion blender. Then, pour it back into the pot and add the remaining chickpeas.


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