This rosemary tomato chickpea soup from The Perfect Blend cookbook takes just 15 minutes to throw together, and has an incredible flavor.
In a large pot, heat the oil over medium heat and sauté the onion and remaining 1 tablespoon of garlic with 1/4 teaspoon of salt for about 5 minutes, until soft and translucent. Add the diced tomatoes, rosemary, and thyme booster and sauté for a few minutes, until fragrant.
Recipe from The Perfect Blend cookbook