Step 1

In a large sauce pot, heat the olive oil on medium heat and add the chopped rosemary and garlic, letting it cook for about 2 minutes.

Step 2

Drain the can of chickpeas, rinse and set aside.

Step 3

Add the can of tomatoes, salt, sugar, a bit of pepper, paprika, and half the can of chickpeas to the pot. Pour in the stock.

Step 4

Bring to a boil, then lower heat and simmer with a lid partly covering the pot, for about 20- 25 minutes.

Step 5

Puree the soup in a blender, or use an immersion blender. Then, pour it back into the pot and add the remaining chickpeas.