Here’s a simple chickpea tomato soup, delicious served with cornbread for dipping.
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes, or to taste
1 medium carrot, minced
2 15-oz cans chickpeas, drained
1 28-oz can crushed tomatoes
3 cups broth, (chicken or vegetable)
1 tablespoon cumin
Salt and ground black pepper, to taste
Chopped cilantro, optional
Greek yogurt, (2% or whole milk) optional
Heat olive oil in large soup pot over medium heat. Sauté onion, garlic, red pepper flakes, and carrot in pot until softened, about 5 minutes. Add chickpeas and tomatoes, followed by broth and cumin. Add salt and pepper to taste. For a kick, add crushed red pepper to your liking. Simmer over low heat 20-30 minutes. Ladle into bowls, and top with chopped cilantro and a dollop of Greek yogurt, if desired.