Chickpea Soup

2 c chickpeas--soaked overnight and cooked (we just used 2 cans of chickpeas)

3 tbsp olive oil

2 tbsp minced garlic

2 leeks, sliced thin (we just used green onions)

1 (14.5oz) can diced tomatoes

1 tsp dried rosemary

1 tbsp dried basil

1 tbsp parsley

6 c broth or stock

1/3 lb small pasta (we like to use pastina for this--makes the soup seem thicker)

Heat olive oil in a large saucepan. Saute garlic and leeks until garlic is golden brown. Add tomatoes and rosemary; simmer 3-4 minutes stirring constantly. Stir in chickpeas, basil, parsley, and broth. Bring to a high boil. Add pasta and cook uncovered until al dente.

from http://paigeandtyrie.blogspot.com/2012/01/chickpea-soup.html