Chickpea Tomato Soup With Fresh Rosemary

• (15 ounce) cans chickpeas↗2 cans
• olive oil↗3 tablespoons
• garlic cloves↗2

  peeled and coarsely chopped

• fresh rosemary↗

  needles removed from stem and finely chopped

• diced tomatoes1 can

  (28 ounce)

• diced tomato ouncecans
• sugar↗1 pinch
• salt↗1 teaspoon
• black pepper

  freshly ground

• vegetable stock↗4 cups

Step-by-step instructions

1. 1

   Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary.

2. 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. 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. 4

   Add the remaining chickpeas, and warm the soup over medium heat. Serve warm.