- 2 teaspoons olive oil
- 1/2 small yellow onion, chopped
- 2 cloves garlic, minced
- 3 (15 ounce) cans chickpeas, drained and rinsed
- 1 tablespoon + 1 teaspoon ground cumin
- 2 teaspoons paprika
- 2 teaspoons ground corriander
- 2 teaspoons dried parsley
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 4–5 cups vegetable broth, depending on how thick you prefer your soup
- Optional toppings: chopped cilantro, tahini, fresh lemon juice
- 4 cups chopped bread, I used gluten free bagels
- 3 teaspoons olive oil
- 2 teaspoons tamari, make sure gluten free if necessary
- 1 pinch salt
- Heat a large pot over medium heat and add olive oil and chopped onions. Cook for about 3 minutes and then add the garlic and cook for another minute. Next, add the chickpeas and all the spices. Stir and cook for 2 minutes before adding in the broth. Use 4 cups if you like a thicker soup and 5 cups for a thinner soup.
- Put the lid on the pot and bring soup to a boil. Once soup is boiling, remove from the heat and either blend with an immersion blender or blend soup in batches in the blender. Return soup to the pot and keep heated until ready to serve.
- Make the croutons while soup is coming to a boil. Heat a large pan over medium heat and add the olive oil and cubed bread. Stir to ensure the bread is coated and then add a pinch of salt and the tamari. Cook croutons until they are crispy on the outside, about 7 minutes.
- Top each bowl of soup with croutons, chopped cilantro, tahini and fresh lemon juice.