Marie’s Chickpea Soup Posted on October 26, 2015October 30, 2015 by The Head Chef Share This Marie's Chickpea Soup Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe The Head ChefOctober 26, 2015 CourseSoups Servings 6 Servings 6 Marie's Chickpea Soup Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe The Head ChefOctober 26, 2015 CourseSoups Servings 6 Servings 6 Ingredients 3 Tbs olive oil 2 Tbs garlic minced 2 leeks (white and green parts), washed & thinly sliced 1 tomato peeled, seeded and chopped 2 Tbs tomato sauce 1 Tbs fresh rosemary or 1 tsp. dried 2 cups cooked or canned chickpeas drained and rinsed 2 Tbs fresh basil minced, or 1 Tbs. dried 2 Tbs fresh parsley minced 6 cups chicken broth 1/3 lb orzo or other small pasta salt to taste freshly ground pepper to taste Servings: Units:MetricUS Imperial Instructions Heat the olive oil over medium-high heat in a large saucepan or soup pot. Add the garlic and leeks; sauté until garlic is golden brown. Reduce heat and simmer. Add the tomato, tomato sauce and rosemary. Simmer for 3 to 4 minutes, stirring constantly. Stir in the chickpeas, basil, parsley and broth. Turn heat to high and bring to a rapid boil. Add the orzo and cook, uncovered, 6 to 7 minutes, or until the pasta has reached the desired tenderness. Remove the soup from the heat. Season to taste and serve hot or at room temperature. Drizzle each serving with olive oil, if desired.