put it in my mouth

CUPBOARD SOUP: TOMATO AND CHICKPEA

This is what happens when you come home to an apartment that is basically snowed in and you are leaving again in two days and you need to make something to sustain you while you do laundry and repack your bags with only what you can find in your house. (Plus two carrots, purchased at the bodega on the corner.) It is actually pretty good.

2 large cans diced tomatoes

3 small cans chickpeas

1 large onion

2 carrots

4 cloves of garlic

A few heavy dashes of paprika

1 T. dried rosemary

4 c. chicken stock

Salt and pepper

Olive oil

* requires a blender

Dice the onion and carrots. Heat a glug of olive oil in a large soup pot, then add in carrots and onions. Add in pressed garlic. Sauté for a few minutes. Add tomatoes, one (drained) can of chickpeas, stock, paprika, rosemary, and S&P. Bring to a boil, and continue simmering for another twenty-ish minutes, until the carrots are soft. Remove from heat and blend with an immersion blender. Add in the remaining chickpeas and return to the stove, cooking until the whole chickpeas are warmed. Tinker with the seasoning and serve.

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