Tomato and Chickpea Soup
This soup is the best you can do with canned ingredients...and that's not bad. Round
up the usual suspects: salt, pepper, cayenne, olive oil, a can
each of Hunt's diced tomatoes and chickpeas, fresh garlic and rosemary.
Chop up the garlic (if a little is good, more is better).
Pour a healthy slug of olive oil in the bottom of your pot and when
really hot, load in the garlic and cook till brown. Be careful or
it will burn very quickly.
Dump in the tomatoes and simmer.
Chop up some rosemary and add with salt and pepper(s). You can
fortify the flavor with some chicken stock or a crushed bouillion cube,
but...nobody usually wants to be fleischig. Don't cook too long
or it will turn into sauce.
This soup has lots of flavor for something so quick to prepare.
Go easy on the rosemary if you're not used to it. And, add fresh
croutons to round out the flavor.
And that's all.
