Chickpea Soup II

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon red pepper flakes
• 1 (14.5-ounce) can diced tomatoes
• 3 cups vegetable broth
• 2 (14.5-ounce) cans chickpeas, drained and rinsed
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the cumin, coriander, paprika, turmeric, cinnamon, and red pepper flakes and cook, stirring, for 1 minute.
2. Add the diced tomatoes and broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
3. Add the chickpeas and cook for 10 minutes more. Stir in the parsley and season with salt and pepper, to taste.
4. Serve warm.

Interesting Facts

• Chickpeas are a great source of protein and fiber.
• This soup is vegan and gluten-free.
• This soup can be served with a dollop of Greek yogurt or sour cream for extra creaminess.