2 cups cooked chickpeas or 1 can chickpeas (drained and rinsed)
1 T rosemary
2 T fresh basil, chopped
2 T fresh parsley
6 cups vegetable broth
1/3 cup lentil or rice pasta
Salt and pepper
Heat the olive oil over medium-high heat in a large saucepan. Add the garlic and leeks and saute until golden. Add tomatoes and rosemary. Simmer for 3 to 4 minutes, stirring constantly.
Stir in chickpeas, basil, parsley and broth. Bring to a boil. Add pasta and cook 6 - 7 minutes, or until the pasta has reached the desired tenderness.
Remove the soup from heat. Season to taste and serve hot.
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