Chickpea, Rosemary and Tomato Soup

2 cups dried chickpeas
couple sprigs rosemary
several cloves garlic
crushed red pepper
28 oz can crushed tomato
4 c. stock

soak the chickpeas overnight, then cook until tender
saute the garlic, rosemary, crushed pepper, and salt and pepper in a little olive oil until the garlic begins to brown. add the tomatoes, chick peas, and stock. cook for a bit then transfer about half of the mixture to the blender and puree. add back to the pot and reheat.
garnish with Parmesan and parsley

served with salad and rosemary focaccia