Chick peas (garbanzo beans) have a sweet depth of flavor distinguishing them from other legumes. In Mediterranean countries they have been cultivated and enjoyed for over 5,000 years! This soup is lovely on its own or it can be varied adding either rice or pasta. This is a favorite of adults and children. When I cooked for a small Montessori School this soup would be greeted by applause from the children!

Serves 4 to 6

Ingredients

• 4 whole garlic cloves, peeled
• 1/3 cup extra virgin olive oil
• 1 small sprig fresh rosemary
• 2/3 cup canned imported Italian plum tomatoes, cut up, with their juices
• ¾ cup dried chick peas, soaked overnight and cooked.
• 1 cup vegetable broth
• Salt
• Black pepper, ground fresh from the mill

Preparation

1. Put the garlic and the olive oil in a pot that can subsequently accommodate all the ingredients, and turn on the heat to medium. Saute the garlic cloves until they become colored a light nut brown, then remove them from the pan.
2. Add the rosemary sprig, stir, then put in the cut-up tomatoes with their juice. Cook for about 20 to 25 minutes or until the oil floats free from the tomatoes.
3. Add the drained cooked chick peas and cook for 5 minutes stirring them thoroughly with the juices in the pan.
4. Add the broth, cover and adjust the heat so that the soup bubbles at a steady, but moderate boil for 15 minutes.
5. Taste and correct for salt. Add a pew grindings of pepper. Let the soup bubble uncovered for another minute, then serve promptly

Serving

• Ahead of time note: this soup can be made in advance and refrigerated for at least a week in a tightly sealed container. If making it ahead of time, do not add any salt or pepper until you reheat it just before serving.
• Version with rice or pasta: I like to cook the rice or pasta separately and add just before serving (a small tubular pasta such as tubettini or elbows works well here)
• Prepare the soup as directed. Cook rice or pasta according to directions. Ladle desired amount of rice or pasta into each bowl, add soup and serve. You may also add a pat of butter and a sprinkling of parmesan cheese to each bowl.

Tags: chick pea soup, chick peas, soup
Posted in Healthy Eating, KTC-recipes