Chickpea Soup Print
3 Tbsp olive oil
2 Tbsp garlic, minced
2 leeks (white & green parts), washed & thinly sliced
1 tomato, pelled, seeded and chopped
2 Tbsp tomato sauce
1 Tbsp fresh rosemary or 1 tsp dried
2 cups cooked or canned chickpeas, drained & rinsed
2 Tbsp fresh basil, minced or 1 Tbsp dried
2 Tbsp fresh parsley, minced
6 cups chicken broth
1/3 lb orzo, or other small pasta
Salt & freshly ground pepper, to taste

heat olive oil over medium heat in a large saucepan or soup pot.
Add garlic and leeks; saute until garlic is golden brown.
Reduce heat and simmer.
Add tomato, tomato sauce and rosemary.
Simmer for 3 to 4 minutes, stirring constantly.
Stir in chickpeas, basil, parsley and broth.
Turn up heat to high and bring to a rapid boil.
Add orzo and cook, uncovered for 6 to 7 minutes or until pasta has reached desired tenderness.
Remove soup from heat.
Season to taste and serve hot or at room temperature.
Drizzle each serving with olive oil if desired.
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