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Add a photoServings: 4
Ingredients
- 2 can chickpeas - (16 ounce ea) (also sold as garbanzos)
- 4 x garlic cloves - (to 6) peeled
- 1/3 c. extra virgin olive oil
- 1 1/2 tsp rosemary crushed to pwdr
- 2/3 c. coarsely-cut canned tomatoes with their juice
- 2 1/2 c. vegetable or possibly weak beef stock Salt to taste Freshly-grnd black pepper to taste
Directions
- In a large saucepan, saute/fry the garlic cloves in oil till they are well browned, then throw away (or possibly eat). Stir in the powdered rosemary, then the tomatoes and their juice. Cook down over medium heat till the tomatoes separate from their juice, about 20 min.
- Add in the chickpeas with their liquid and cook for 5 min, stirring. Add in the stock, bring to a boil, cover, and boil over medium heat for 15 min. Add in more stock as necessary to give the soup the consistency of cream.
- Adjust for seasoning, boil another minute, and ladle into bowls. Garnish with a sprinkling of parsley. If it goes with the meal, you can splash a little red wine into each bowl.
- Comments: There's no mistaking this distinctive and rosemary-rich Italian soup; serve warm as a first course to 4 to 6 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 432 | |
| Calories from Fat 181 | 42% |
| Total Fat 20.65g | 26% |
| Saturated Fat 2.79g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 674mg | 28% |
| Potassium 402mg | 11% |
| Total Carbs 52.02g | 14% |
| Dietary Fiber 10.1g | 34% |
| Sugars 0.03g | 0% |
| Protein 11.33g | 18% |
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