Garbanzo Bean Tomato Soup

Serve with a side of couscous, or with freshly baked bread. If you’ll be serving wine, try a light, fruity red wine or a medium-bodied white wine. This soup is very healthy, so if you serve a decadent dessert, you won’t be plagued with guilt!

Ingredients

• 2 425g (16 oz) cans chick peas (garbanzo beans), drained & rinsed
• 6 ripe plum tomatoes, diced, or one 625g (22 oz) can of diced tomatoes
• 2 celery stalks, diced
• 2 or 3 large carrots, diced
• 2 cloves garlic, minced
• 2 teaspoon cumin
• 2 teaspoon paprika
• 2 large bay leaves
• 1 tablespoon sugar
• 1 tablespoon tahini
• 1 teaspoon salt
• 1 small can tomato paste
• 4 tablespoon olive oil
• 2 tablespoon dried basil
• 2 tablespoon minced parsley or cilantro
• 4 cups vegetable stock or chicken broth
• Parmesan cheese for garnish

Steps:

1. Mince garlic. Heat olive oil in saucepan or skillet on medium heat and brown garlic in oil. Add cumin and paprika to saucepan or skillet and heat for 5 minutes on medium-low heat. Add ½ cup hot water and stir to make a smooth paste. Set aside.
2. Place all other ingredients into slow cooker and stir. Add garlic paste to slow cooker and stir.
3. Cook on High setting for 2 hours. Some people eat it as-is, while others use a blender stick to turn it into a smoother, thicker soup.
4. Sprinkle with parmesan cheese before serving.

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