How to make
Soak the chickpeas in cold water for 24 hours. Wash them and pour cold water. Chop the carrot, celery and onion. Add the vegetables to the chickpeas, add a sprig of rosemary and a whole clove of garlic.
Boil, until the chickpeas soften. Peel and remove the seeds from 3-4 tomatoes. Cut them into small pieces. Heat the olive oil in a pan.
Add the chopped tomatoes and two tablespoons of tomato paste. Season with salt and a pinch of sugar. Fry for about 10 minutes. Pour the fried tomatoes over the chickpeas and boil for another 10 minutes.
Serve this Moroccan Tomato and Chickpea Soup warm with sliced boiled eggs.
Enjoy!
Note: You can use canned boiled chickpeas. In this case, stew the carrot, celery, onion, garlic and rosemary in olive oil, until they soften. Then add the chopped tomatoes and continue cooking for another 10 minutes. Add the washed chickpeas, pour some warm water and boil the resulting tomato soup!
