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