Yield: 4 servings
Preparation time: 15 minutes
Cook time: 45 minutes
Total time: 1 hours
Ingredients:
· 4 cups chickpeas, cooked
· 2 tablespoons canola oil
· 1 tablespoon garlic, minced
· 1 small onion, diced
· 2 celery stalks, diced
· 1 teaspoon dried thyme
· 2 teaspoons cumin
· 1 teaspoon chili powder
· 1 teaspoon cinnamon
· 4 cups low-sodium vegetable broth
· 1 796 mL can diced tomatoes
· 2 cups corn, frozen
· ¼ teaspoon salt
· Black pepper to taste
· 4 tablespoons light cheddar cheese, shredded
Directions:
1. Heat oil in a pot over medium-high heat. Add garlic, onion and celery. Sauté until onion is translucent.
2. Add thyme, cumin, chili powder and cinnamon. Sauté for 1 minute more.
3. Add vegetable broth, diced tomatoes, corn, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer until celery is tender, about 30 minutes.
4. Add chickpeas. Stir to combine. Allow to warm through.
5. Portion out soup. Sprinkle 1 tablespoon cheddar cheese on top of each portion.