Chickpea Soup

Thank you Mavis for this quick, easy and filling soup. Nice and warming on these cold winter nights.
Ingredients
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
Method
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.

Advertisements

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Soup and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s