Chickpea Soup
Serving Size / Yield
4 servings
Ingredients
- 1/2 C. olive oil
- 1/2 tsp. rosemary
- 1 garlic clove, finely chopped
- 3 anchovy filets, chopped
- 1 Tbs. tomato paste + 4 Tbs. water
- 1 can chickpeas
- 1/4 tsp. salt
- 1 C. elbow macaroni
- 1/2 tsp. pepper
Directions
Place oil, rosemary, garlic and anchovies in a soup pan and brown well. Add diluted tomato paste and cook over low heat for 20 minutes. Add chickpeas with liquid and add another can full of water. Add salt and bring to a boiling point. Add macaroni and cook 8 minutes. Add pepper and serve.
