Cumin Laced Chickpea Soup with Roasted Red Peppers

I can drained chickpeas

1 T olive oil

2 large onions, finely chopped

2 carrots, peeled and diced

2 cloves garlic, finely minced (I use a garlic press)

2 teaspoons ground cumin

1 t salt

1 t cracked peppercorns (I use heaping)

4 C Vegetable broth (divided)

1 jar of roasted red peppers from Sprouts or Trader Joes

2 T lemon juice

½ C finely chopped fresh parsley

½ C sour cream or yogurt

In a skillet, heat oil over medium heat. Add onions and carrots and cook, stirring until softened,

about 7 minutes. Add garlic, cumin, salat and peppercorns and cook, stirring for 1 minute. Add 2

C of the broth and bring to a boil. Transfer to a crock pot (4-5 quart)

Stir in remaining 2 C broth and the chickpeas. Cover and cook on low for 6 hours or on high for 3

hours. Add roasted peppers, lemon juice and parsley and adjust seasoning. Cover and cook on

high to meld flavors.

I use an immersion blender to puree the soup when it is finished.

Top with sour cream or yogurt. I just leave the yogurt out and let folks add as much as they

would like.

When I make this for Retreat House, I double the recipe. I may use more onions and carrots than

suggested; I had 3-4 C finely chopped onions, and about 3 C carrots.