3 tbsp. olive oil
2 tbsp. minced garlic
2 leeks (both white and green part), carefully washed and sliced thinly
1 tomato, peeled, seeded and chopped
2 tbsp. tomato sauce
1 tbsp. fresh rosemary or 1 tsp. dried
2 c. chick peas, cooked or canned
2 tbsp. minced fresh basil
2 tbsp. minced fresh parsley
6 c. chicken stock
1/3 lb. orzo
Salt and pepper to taste

Heat the olive oil over medium-high heat until rippling in a large saucepan or soup pot. Add the garlic and leek and saute until the garlic is golden brown. Turn heat down to simmer. Add the tomato, tomato paste, and rosemary. Simmer for 3 or 4 minutes, stirring constantly.

Stir in the chick peas, basil, parsley and stock. Turn heat to high and bring to a rapid boil. Add the orzo and cook uncovered until the pastais al dente, about 6 to 7 minutes.

Remove from heat and adjust seasonings. Serve hot or at room temperature. If you wish, you may pass olive oil to the table to enhance the flavor. Serves 6.