Chickpea and Tomato Soup

Chickpea and Tomato Soup

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  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 4 cups water
  • 1 cube chicken bouillon, crumbled
  • 1 tablespoon chopped fresh rosemary
  • salt and pepper to taste


In a large saucepan over medium heat, cook garlic in oil 1 minute. Stir in tomatoes and cook 2 minutes. Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper. Simmer, covered, 10 minutes.


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