Another cupboard special that’s great on a cool day.
1 can chickpeas
1 can diced tomatoes
Pinch dried rosemary
3 cloves garlic
1 minced onion
Chopped vegetables such as carrot and celery
1 teaspoon olive oil for cooking, 1 teaspoon for serving
3 cubs stock of water
Mince garlic, heat soup pot, add oil and garlic. Cook, stirring, for 1-2 minutes, add onion and cook for additional 3-5 minutes. Slightly browning the garlic and onion will add a lot of depth to the soup, but don’t burn. Add stock or water, rosemary, and can of tomatoes and bring to boil.
Drain chickpeas. Reserve half in bowl and add remainder to soup. Mash reserved chickpeas and add to soup – they will thicken the soup a little. Add vegetables to soup. Return to boil, reduce to simmer and cook until vegetables are done. Serve with freshly chopped basil and drizzle olive oil on top. Serve.