Here I am with my second to last recipe in the soup section and it still amazes me how a few ingredients can turn into a bowl of yummy goodness. I’m really enjoying making these soups. I think I will continue to make soup every week as a new tradition. This way I can extend this wonderful experience and hone my skills at the same time.
The process of making this soup is simple with each step coaxing the flavor out of the ingredients. First, whole cloves of garlic are cooked in oil olive until “light nut brown”. Remove the cloves then add the rosemary (fresh sprig or dried) and chopped tomatoes. I chose dried rosemary which Marcella says to crush to nearly a fine powder. I couldn’t resist the opportunity to use my mortal and pestle. This simmered for 20 minutes. Next, I added the canned chick peas (yes, she approves) cooking for a few minutes. Lastly, I stirred in the broth. Fifteen minutes later the soup was ready.
The end result is a thick, rich tomato broth reminiscent of sun dried tomatoes filled with tender, creamy chick peas. I was surprised how the rosemary became a mellow herby undertone instead of its usual distinctive stand out self. Variations of this soup can be made with the addition of rice or pasta. Perhaps I will choose one and covert my leftovers.

Chick Pea Soup
©2010 Irene D. Ericson