A delightful and hearty soup featuring chickpeas and tomatoes, enhanced with aromatic herbs.
Heat the butter and olive oil in a soup pot over medium heat.
Using a combination of butter and olive oil adds depth to the flavor.
Sauté the garlic, onion, and carrot until softened and fragrant.
Stir frequently to prevent the garlic from burning.
Add the pepper, basil, and bay leaf, stirring to combine.
Toast the spices briefly to enhance their aroma.
Add the tomatoes, breaking them up with a spoon, and bring to a boil.
For a smoother texture, blend the tomatoes before adding.
Reduce the heat and simmer uncovered for 20 minutes.
Stir occasionally to prevent sticking.
Add the chickpeas and chicken broth, stirring to combine.
Ensure the chickpeas are fully cooked before adding.
Simmer for another 20 minutes to blend the flavors.
Taste and adjust seasoning as needed.
Serve the soup hot, garnished with a sprinkle of dried basil.
Pair with crusty bread for a complete meal.
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