Prep Time: 10 minutes
Cook Time: 45 minutes
One (1) medium onion, chopped
Two (2) cloves of garlic, minced
One (1) 28 oz. can of crushed tomatoes -- You can make this at home, but canned works well too.
One (1) 15.5 oz. can of chickpeas, drained and rinsed
One (1) tablespoon of extra virgin olive oil
One (1) cup of water
Five (5) tablespoons of basil pesto
One (1) teaspoon of sugar
1/2 teaspoon of salt
Pepper to taste
In a saucepan, use the oil to saute the onions first, and then add the garlic. Cook until onions are soft.
Add the water and the crushed tomatoes. Heat until lightly boiling.
Stir in sugar, salt, and pepper. Reduce the heat.
Add the chickpeas and let simmer for ten minutes.
Finally, add the pesto. You can either dollop pesto on each serving or stir in if the soup will be refrigerated.