Jack's Birthday Soup
From Marcella Hazan
serves 4-6 (but that is as an entree so you may want to double it)
Originally Chickpea Soup from Marcella Hazan — it became the traditional soup for Jack's birthday.
- 4 cloves garlic
- 6 Tbsp olive oil (preferably extra virgin)
- 1 1/2 tsp dried rosemary or preferably a fresh sprig about 100mm long
- 170 g tinned tomatoes - cut up
- fresh ground black pepper
- 400 g tinned chickpeas - drained
- 250 ml beef stock or some other stock e.g., vegetable
Put garlic and olive oil into a large heavy pot and turn heat to medium. Sauté garlic until golden then take out garlic (or leave in if you like). Add rosemary and then tomatoes (careful as it can spit) and cook for about 25 minutes on low/medium (until the oil floats free). Add chickpeas and cook for 5 minutes. Add stock and cook for 15 minutes (I usually mash it a bit at this stage or use a stick blender, but keep some peas whole). Taste for salt, add pepper and serve.