If you have a supply of Thrifty Stock, pre-cooked chickpeas (a.k.a. garbanzo beans; see Cooking Dry Beans ), and home-canned or store-bought Crushed Tomatoes & Herbs it goes together easily. To quickly thaw stock frozen in freezer containers (not jars) fill your sink halfway with hot water and float the containers in it for 15 minutes, until you can pop them out into the soup pot. During the summer I use fresh heirloom tomatoes from the garden instead of canned. Chickpea & Heirloom Tomato Soup goes nicely with a fresh green salad and homemade bread or biscuits for lunch or a light dinner.
1/4 cup olive oil
2 large cloves garlic, minced
1 Tablespoon fresh rosemary or 1/4 tsp dried
1 pint Crushed Tomatoes & Herbs or 24 oz. can diced tomatoes
2- 15 oz. cans garbanzo beans (aka chickpeas), drained
or 2 cups dried chickpeas, cooked
3 cups Thrifty Stock (or commercially prepared chicken or vegetable broth)
Pinch crushed red pepper flakes
Salt and freshly ground pepper
Freshly grated Parmesan cheese, optional
Heat a large saucepan over medium-high heat. Add oil; saute garlic 1 minute.
Add rosemary and tomatoes and cook, stirring, 10 minutes.
Add garbanzo beans and cook, stirring and mashing with a potato masher. Add broth and seasonings; bring to a boil and cook, stirring occasionally 20-30 minutes.
Serve garnished with Parmesan cheese, if desired.
Yield: 4 servings as a main course; 6 as a side dish