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 

1. Put a soup pot on the stove and turn the heat to medium. When the pot is hot, carefully add the oil.
2. 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.
3. 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. 
4. Serve right away or cover and refrigerate up to 5 days.