A quick to assemble soup that is dairy and gluten free.

2 tablespoons of olive oil

8 spring onions (sliced)

2 cloves of garlic (crushed)

2 tablespoons of chopped fresh rosemary

400g tin of tomatoes

3 cups of vegetable stock (750ml)

400g tin of chickpeas (drained)

1. Heat the oil in a medium saucepan, cook the onion, garlic and rosemary, stirring until the onion is soft.

2. Stir in un-drained crushed tomatoes, bring to the boil and simmer, uncovered for five minutes.

3. Add the stock and chick peas, simmer till heated through. Serve.