Italian Chickpea Soup - {Zuppa Di Ceci}

Recipe Ingredients

2		Chickpeas - (16 oz ea)
		(also sold as garbanzos)
4		Garlic cloves - (to 6) - peeled
1/3 cup	78ml	Olive oil
1 1/2 teaspoons	7.5ml	Rosemary - crushed to powder
2/3 cup	157ml	Coarsely-cut canned tomatoes - with their juice
2 1/2 cups	592ml	Vegetable or weak beef stock
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large saucepan, saute the garlic cloves in oil until they are well browned, then discard (or eat). Stir in the powdered rosemary, then the tomatoes and their juice. Cook down over medium heat until the tomatoes separate from their juice, about 20 minutes.

Add the chickpeas with their liquid and cook for 5 minutes, stirring. Add the stock, bring to a boil, cover, and boil over medium heat for 15 minutes. Add more stock as necessary to give the soup the consistency of cream.

Adjust for seasoning, boil another minute, and ladle into bowls. Garnish with a sprinkling of parsley. If it goes with the meal, you can splash a little red wine into each bowl.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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