Rosemary Tomato Chickpea Soup - The Blender Girl

Ingredients

• 5 cups (1.27l) vegetable broth
• 1/2 cup (44g) roughly chopped sun-dried tomatoes
• 2 tablespoons (24g) minced garlic (about 6 cloves)
• 1 teaspoon (5ml) grapeseed oil (or extra-virgin olive oil)
• 1/2 cup (75g) diced yellow onion
• 1 teaspoon (6g) Celtic sea salt
• 1 (14.5-ounce/411g) can diced tomatoes (with their juices)
• 1 tablespoon (6g) finely chopped fresh rosemary
• 3 cups (540g) cooked chickpeas (or 2 (15-oz/425g) cans, rinsed and drained)
• 1/4 cup (20g) finely chopped green onion (green parts only)
• Freshly ground black pepper
• 1/8 teaspoon (0.25g) red pepper flakes, plus more to taste
• 1/2 teaspoon (0.5g) finely chopped fresh thyme, plus more to taste
• 1 1/2 cups (45g) loosely packed shredded chard