Spicy Tomato and Chickpea Soup

1 Tablespoon Olive Oil

1/2 Large Yellow Onion, Diced

2 Cloves Garlic, Finely Minced

1 Stalk Celery, Finely Diced

3 Large Tomatoes, About 3 Cups Diced

1 1/2 Cups Water or Vegetable Stock

1 2.8-Ounce Tube Sun-Dried Tomato Paste

1 Tablespoon Soy Sauce or Tamari

1 15-Ounce Can Chickpeas, Drained

1 Teaspoon Smoked Paprika

3/4 Teaspoon Ground Cumin

1/2 Teaspoon Ground Ginger

1/2 Teaspoon Ground Coriander

1/4 Teaspoon Cayenne Pepper

1 Teaspoon Dried Parsley

1/2 Teaspoon Dried Rosemary, Crumbled

1/4 Teaspoon Dried Oregano

1/4 Teaspoon Dried Basil

Salt and Pepper, to Taste

Standard soup procedure here: Heat the oil in a medium-sized stock pot, and add in the onions and garlic first. Saute for about 5 minutes, until softened and translucent, and add in the chopped celery and tomatoes. Cook for 5 more minutes before adding in the water or stock. Stir in the tomato paste, soy sauce, chickpeas, and all of the spices and herbs until thoroughly combined. Allow the mixture to simmer away, melding the flavors and concentrating the tomato-y goodness, for 45 - 60 minutes. It's perfectly edible once merely heated through, but given enough time to mature, the flavor improves noticeably. Finish with enough salt and pepper to satisfy your own personal preference.

Serves 2 - 4

©Hannah Kaminsky http://www.bittersweetblog.com