Chickpea and Tomato Soup recipe

4 servings

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.