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Chickpea-Tomato Soup With Fresh Rosemary

Nutrition per serving    (USDA % daily values)
CAL
290
FAT
29%
CHOL
0%
SOD
102%

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Ingredients for 3 servings

1 15-ounce can of chickpeas

1.5 tablespoons of olive oil

2 garlic cloves, chopped roughly

needles removed from 2 springs of fresh rosemary and chopped

1 28 ounce can of diced tomatoes (I used Muir brand)

1 pinch of sugar

1/2 teaspoon of salt

ground pepper, to taste

1/2 teaspoon of smoked paprika

2 1/4 cups of vegetable stock (I, like Molly, also used Imagine brand)

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