Posted on February 7, 2012 with 9 notes by missceliespants.
Tagged with vegan, soup, vegetarian, .
Chickpea Tomato Soup With Fresh Rosemary

Posted by Cidell:

This is my second soup from Once Upon a Tart and my third or fourth recipe from this book. They are also the creators of the awesome Chickpea and Lentil Salad with Sun Dried Tomato. In addition, I’ve made their Lentil Soup with Indian Spices in both vegan and vegetarian versions. But, seem to have neglected to blog them. 

Have I mentioned I love soup? I made this soup so I wouldn’t have to scavenge for dinner when I get home. I brought a little in to the office just to tease the girls. 

Chickpea Tomato Soup With Fresh Rosemary

Ingredients

  • 1 (15 ounce) cans chickpeas
  • 3 tablespoons olive oil
  • 2 garlic cloves, peeled and coarsely chopped
  • fresh rosemary, needles removed from stem and finely chopped
  • 1 (28 ounce) cans diced tomatoes
  • 1 pinch sugar
  • 1 teaspoon salt
  • freshly ground black pepper
  • 4 cups vegetable stock

Directions

  1. Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary.
  2. 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.
  3. 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.
  4. Add the remaining chickpeas, and warm the soup over medium heat. Serve warm.
Source: food.com
  1. jecroisauxlicornes reblogged this from omnivorevegan and added:
    Ok. This is also happening. And now I’m going to stop searching food while I’m in the lab and can’t have any.
  2. omnivorevegan posted this