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Showing posts from December, 2012

Chickpea & Tomato Soup

3 tbsp olive oil 3 large garlic cloves, minced 1 small onion, minced 1/4 tsp crushed hot red pepper 1 14-1/2 ounce can diced tomatoes, juices reserved 1 tbsp balsamic vinegar 1 tsp dried rosemary 2 cups cooked chickpeas (garbanzo beans) or 1 16-ounce can chickpeas, rinsed and drained 4 cups chicken stock or reduced-sodium canned broth 1/4 tsp salt, or to taste 1/2 cup grated Parmesan cheese 1/2 cup croutons In a large saucepan, heat the oil over medium heat.  Add the garlic, onion and hot pepper.  Cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add the tomatoes with their juices, the vinegar and rosemary.  Increase the heat to high and boil until juice from the tomatoes thickens, about 5 minutes. Add the chickpeas, chicken stock and salt.  Cover and simmer 30 minutes, stirring occasionally and smashing some of the beans with the back of a spoon.  To serve, sprinkle with the cheese and the croutons.