Chickpea & Rosemary Soup


3 cups filter water
2 large tomatoes, chopped
2 large red onions, sliced
5 garlic cloves, minced 
2 sticks fresh rosemary 
1 bay leaf
1,5 cup cooked chickpeas or 1 glass jar chickpeas (230gr)
2 tbsp tomato purée
Freshly ground black pepper 
Himalaya salt
Onion flakes
Coconut oil

How to
1. In a medium pot, heat a tablespoon coconut oil over medium heat and sauté the onions and garlic.
2. After 5 minutes add the tomatoes, bay leaf, fresh rosemary and the cooked chickpeas.
3. Pour after 2-3 minutes the filtered water, add the tomato purée and cook for 10 minutes on medium heat.
4. Add himalaya salt, freshly ground black pepper, onion flakes and cook further for 10 minutes on low heat.
5. Pour water if needed and season to taste with some extra Himalaya salt and pepper & enjoy.

Bon appétit!