Chickpea Soup

Thank you Mavis for this quick, easy and filling soup. Nice and warming on these cold winter nights.
1 Tbsp olive oil
2 onions, chopped
4 cloves garlic, crushed
250 ml vegetable stock
410g can of tomatoes, chopped with their juice
2 400g cans chickpeas, drained
5 sprigs of rosemary, 10 cm long, washed
In a large pan heat the olive oil and fry the onions for 5 minutes. Add the garlic and 4 sprigs of rosemary. Simmer for 1 minute.
Add the stock, tomatoes and chickpeas and simmer for 10 minutes. Remove the sprigs of rosemary.
Serve hot. Garnish with the leaves from the 5th sprig of rosemary, a drizzle of olive oil and a grinding of black pepper.
Serves 4 people.
Serve with hot bread rolls.

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