Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Chickpea Soup




Source of Recipe


editor of Seeds of Knowledge


Recipe Introduction


About the author:
Brenda Hyde is , a freelance writer, cook, gardener and Mom. Growing and using herbs has become one of her favorite things.


List of Ingredients





4 cloves of garlic
4 tablespoons olive oil
1/2 tsp. dried rosemary or 1 tsp. fresh
5 ounce can plum tomatoes
1 pound can chickpeas, drained and rinsed
2 cups chicken stock
salt and pepper to taste


Recipe



Peel and crush the garlic. If using fresh rosemary, chop it finely. Heat the oil and saut� the garlic until it begins to brown. Add the rosemary and the tomatoes, roughly chopped and lower the heat to a simmer when the ingredients come to a boil. Cook for 25 minutes or so. When the tomatoes are cooked, add the chickpeas and cook 5 minutes more. Stir in the chicken stock Season with salt and pepper to taste.
Serves 4-5.