Chickpea Soup - cooking recipe

Ingredients

4 cloves garlic
1/2 tsp. dried or 1 tsp. fresh tarragon
4 Tbsp. olive oil
8 oz. can plum tomatoes
1 lb. can chickpeas, drained and rinsed
1 chicken stock cube
1 1/4 c. water
salt and pepper to taste

Preparation

Peel and crush garlic.
If using fresh tarragon, chop it finely.
Heat the oil and saute the garlic until it begins to brown.
Add the tarragon and tomatoes, roughly chopped, and lower the heat to simmer.
When ingredients come to a boil, cook for 25 minutes or so.
When the tomatoes are cooked, add the chickpeas and cook another 5 minutes.
Stir in the stock cube and no more than 1 1/4 cups water.
Season with salt and pepper to taste and serve.