chick pea soup
rating:1/4 cup (60 ml) olive oil
4 - 6 cloves garlic, crushed
2 tsp (10 ml) crushed dried rosemary leaves
1 cup (250 ml) canned Italian tomatoes with
their juice, chopped
4 cups (1 L) beef or chicken stock
2 cans (16 oz, 450 g each) chick peas, rinsed and drained
Salt and freshly ground pepper to taste
heat the olive oil in a heavy pot over moderate heat. Saute the garlic cloves until well browned, then remove and discard. Add the rosemary and tomatoes with their juice and cook partially covered over moderate heat for 20 minutes. Add the chickpeas and cook in the tomato mixture for 5 minutes. Add the stock and bring to a boil. Season with salt (if needed) and pepper.
