Chickpea Soup
Serving Size: 4
What You'll Need:
3 cups dry chickpeas (not from can)
3 3/4 cup beef stock
1/4 cup water
1/4 cup extra virgin olive oil
6 spr igs rosemary
3 med. size tomatoes
1 tsp. salt
1 tsp. pepper
3 large cloves finely chopped garlic
Rinse chickpeas in cold water
Simmer chickpeas in water covering the top of the chickpeas for 2 hours (chickpeas should not be mushy so check on chickpeas 1 1/2 hours in: they should be tender)
Add 1 cup of the chickpeas to a blender along with 3/4 cup beef stock and 1/4 cup water) and blend on high until chickpeas are blended into small bits (30 seconds)
Heat large sauce pan on medium flame for thirty seconds
Add Olive oil to pan and heat for 30 seconds
Add garlic and whole rosemary sprigs to pan and cook for 1 minute constantly stirring
Remove rosemary sprigs and garlic from pan
Add chopped tomatoes and simmer on med-low flame for 4 minutes
Add 3 cups of beef stock, 1 cup of water, chickpea puree and whole chickpeas to pan
Season with 1 tsp, salt and 1 tsp. pepper
Simmer on med flame for 20 minutes, stirring occasionally
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