Chickpea-Tomato Soup With Fresh Rosemary

• 15 ounces chickpeas can of
• 1 1/2 tablespoons olive oil
• 2 garlic cloves chopped roughly
• 2 fresh rosemary springs of, and chopped
• 28 ounces diced tomatoes can of, I used Muir brand
• 1 pinch sugar
• 1/2 teaspoon salt
• ground pepper to taste
• 1/2 teaspoon smoked paprika
• 2 1/4 cups vegetable stock

1. In a large sauce pot, heat the olive oil on medium heat and add the chopped rosemary and garlic, letting it cook for about 2 minutes.
2. Drain the can of chickpeas, rinse and set aside.
3. Add the can of tomatoes, salt, sugar, a bit of pepper, paprika, and half the can of chickpeas to the pot. Pour in the stock.
4. Bring to a boil, then lower heat and simmer with a lid partly covering the pot, for about 20- 25 minutes.
5. Puree the soup in a blender, or use an immersion blender. Then, pour it back into the pot and add the remaining chickpeas.

chickpeas, olive oil, garlic, rosemary springs, tomatoes, sugar, salt, ground pepper, paprika, vegetable stock

Taken from www.yummly.com/recipe/Chickpea-Tomato-Soup-With-Fresh-Rosemary-1652698 (may not work)