Spicy Chickpea Soup

Spicy Chickpea Soup

Ingredients:
3 tablespoons extra-virgin olive oil
2 garlic cloves, finely diced
1 large onion, peeled and cut into medium dice
2 teaspoons smoked paprika
1 teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon kosher salt

Directions:
1 (28-ounce) can diced fire-roasted tomatoes, such as Muir Glen
2 (15-ounce) cans chickpeas, rinsed and drained
4 cups chicken broth
Salt and freshly ground pepper to taste
¼ cup flat-leaf parsley, finely chopped, for garnish
Lemon zest, for garnish
Heat the oil over medium heat in a large soup pot or Dutch oven. Sauté the garlic and
onion for 8 to 10 minutes or until softened. Add the spices and seasonings and sauté for
another 2 minutes.
Add the tomatoes, chickpeas, and broth. Simmer for 5 minutes.
Using a ladle, spoon half the soup into the blender jar and process for 45 seconds on
medium. Pour the pureed soup back into the pot and stir together. Add salt and pepper to
taste.
Heat through and serve with chopped parsley and lemon zest for garnish.
Comforting Broccoli Leek Soup
serves 6
A lighter version of broccoli cheddar soup, this creamless blend is equally rewarding. The
addition of potato gives the base a velvety texture, and a sprinkle of cheddar cheese helps
you avoid of any feelings of deprivation.