What’s more comforting than a bowl of soup? How about some spicy soup? You can decide how spicy, onion-y, and garlicky you want to make this. For diced tomatoes, I used fire roasted with green chiles from Muir Glen. This recipe is all up to your own taste. Also, I prefer to use a neutral veg stock/broth because some brands are “too vegetable-y”. (IYKYK.) Use a hand blender to smooth out, or you can use a blender. (I use a hand blender). These are the ingredients:

Ingredients

• 2 cans chickpeas, rinsed, drained
• 2 cans diced tomatoes (either spicy or regular)
• 1/2 large onion, diced
• 2 carrots, chopped (you can roast them first too!)
• 1-2 TB garlic
• olive oil
• 1 carton of veg broth (I like Swanson’s veg broth)
• a little lime juice and zest to taste
• corriander, to taste
• cumin, to taste
• crushed red pepper, to taste

Directions:

In a Dutch oven or stock pot, sauté onion, garlic, carrots in olive oil, medium heat until softened. Add the diced tomatoes, cover and cook until some of the liquid has cooked out and the tomatoes have cooked down (10-15 min, depending on your stove). Add the 2 cans of chickpeas and the spices, lime juice and zest too. Again, all are to your own tastes. I like it medium spicy, not too many onions or garlic. Stir and let simmer for 20 minutes. Then, take out your hand blender, use until the soup is well blended and smooth. There, you’re finished. Now go enjoy your soup.