Ingredients
- 1 tablespoons canola oil
- 1 clove garlic, minced
- 1/2 medium onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 15 ounces chickpeas (garbanzos), drained and rinsed (1 can)
- 1 cup canned tomatoes (diced)
- 1 cup chicken broth
- 1 cup water
- Salt, to taste
- Ground pepper to taste
How to Make
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Step 1: Heat the oil in a saucepan over medium-low heat.
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Step 2: Add the finely chopped garlic and onion then sauté 2-3 min until translucent (don’t let the garlic burn).
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Step 3: Add the chickpeas to the saucepan. Stir in the spices, tomatoes, broth and water. Bring to a boil, then lower the heat and cook 7-8 min. Add salt and pepper to taste.
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Step 4: Purée the soup in a blender, or use a stick blender and reheat.
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Step 5: Ladle into bowls and serve.
We hope you enjoy this recipe!
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