Rosemary Chickpea Soup

I have made some variation of this recipe a half-dozen times, and I find the more I make it the more I tweak it. This version I let simmer in the crock pot all day long, and even then it is better the next day. I also find I like this spicier than not (more red pepper flakes!), which is highly unusual for me. But there you have it.

Rosemary Chickpea Soup

1 white onion, diced
10 cloves garlic, minced
1 green bell pepper, diced
1/2 – 1 teaspoon red pepper flakes
3 15 oz. cans petite diced tomatoes
2 15 oz cans chickpeas, rinsed
1 teaspoon brown sugar
1 teaspoon salt
3 cups chicken broth
3 tablespoons rosemary, crushed
4 cups cooked turkey or chicken, chopped

Parmesan cheese, for serving

Dump everything into the crock pot and cook for 8-10 hours. Adjust salt and red pepper flakes and serve with a sprinkling of Parmesan cheese. (Or, you know, wait until the next day and THEN serve with Parmesan.)