Chickpea and Tomato Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, smoked paprika, and red pepper flakes and cook for 1 minute.
3. Add the tomatoes and vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
4. Add the chickpeas and simmer for an additional 5 minutes.
5. Stir in the parsley and season with salt and pepper to taste.
6. Serve warm.

Interesting Facts

• Chickpeas are an excellent source of plant-based protein, fiber, and minerals.
• Tomatoes are a great source of vitamin C and lycopene, which can help protect against cancer.
• This soup is vegan, gluten-free, and dairy-free.