Chickpea-Tomato Soup With Fresh Rosemary

Ingredients:

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

Course: soup

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