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Old 10-07-2005, 10:46 PM   #1
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REC:Tomato and herb chickpea soup

This recipe is utterly simple, the perfect soup for when you are too tired to think about anything more than adding things to one pot. (Note: this freezes really well for at least 3 months.)

Tomato and herb chickpea soup

3 cans (16oz each) chickpeas (garbanzo beans),undrained
1 cup water & 2 beef boullion cubes or one cup of beef, veal or vegetable stock
1 (6oz) can or equal amount of tomato paste
1 onion, minced or equal amounts of shallots
1 tsp dried oregano
1 tsp dried basil
1 tsp dried rosemary (optional)
freshly cracked black pepper and sea salt to taste

Combine all ingredients in a large saucepan (add the chickpeas and their juices last so you don't mangle the peas), and gently bring to the boil; covered.
Simmer for an hour or so. Adjust the seasonings as you wish. Serve as if, or for a creamy soup pour into the blender or mix with a hand-held blender, reserving a few of the chickpeas to add bck into the soup.
Serve with crusty, heart bread and cheese.

~Enjoy~

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Old 10-07-2005, 11:45 PM   #2
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IC, thanks for sharing, my DH will love this...We both are garbanzo lovers and I always add them to soups..This looks so good...With the weather cooling down I'll be making it soon...

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