Makes 10 -12 cups
1 tablespoon oil
1 onion, chopped
2 carrots, scrubbed and chopped
2 celery stalks, halved and sliced
3 garlic cloves, peeled and minced
1 tablespoon minced fresh ginger root
1 chipotle chili or jalapeno pepper, minced
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
2 16 ounce cans chickpeas, drained and rinsed
1 16 ounce can diced tomatoes, including the liquid
6 cups chicken stock
- Put a soup pot on the stove and turn the heat to medium. When the pot is hot, carefully add the oil.
- Add the onion, carrots, celery, garlic, ginger, chipotle, cumin and cinnamon and cook, partially covered, until the vegetables are beginning to soften, about 15 minutes. Stir occasionally while they cook.
- Add the chickpeas, tomatoes and chicken stock, raise the heat to high and bring to a boil. Reduce the heat to low, and cook, partially covered until the carrots are tender and the soup has come together, about 1 hour.
- Serve right away or cover and refrigerate up to 5 days.