Chickpeas lend a creaminess to this hearty and healthy tomato soup—imagine cream of tomato, but without the cream. Simple to whip up for dinner on a weeknight, most of the ingredients probably already live in your pantry!
Tomato Chickpea Soup
Yield: 6 servings
Active Time: 10 minutes
Total Time: 50 minutes
Warm the olive oil in a large heavy-bottomed pot set over high heat and add the onions. Stir and turn heat down to medium after 1 minute. Let onions cook, stirring occasionally, for 5 minutes. Add the minced garlic and rosemary. Cook for a minute or two, and then add the tomatoes, honey, salt, pepper, 1 can chickpeas, and the stock. Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 30 minutes.
Turn off heat and let cool slightly. Working in batches, purée soup in blender and return to pot. Add the remaining can of chickpeas and warm the soup to serve.
While I understand that I could just copy this over to a word processor, I would very much like if there was an option to print your recipes. Maybe I'm old fashioned, but I have an actual folder of recipes at home.
Gretchen Carroll
Yes, PLEASE give us a "print" button! Most of the other recipes I find online include a way to print them--even with options as to page size, font, with-or-without picture, etc. I don't need all the options, just a way to print a printer-friendly version of just the recipe without having to print the whole page visible on my computer.
In the summer, we carefully ship this item with an eco-friendly ice pack and insulation to keep it fresh in transit. This is reflected in an additional charge of $2.95/order.
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