Chickpea Tomato Soup (Print Version)

# Ingredients:

01 - 1 onion, diced.
02 - 2 cloves garlic, crushed.
03 - 2 carrots, diced.
04 - 2 stalks celery, diced.
05 - 1 teaspoon paprika.
06 - 1 teaspoon oregano.
07 - 1/2 teaspoon garlic powder.
08 - 1/2 teaspoon onion powder.
09 - 400g canned chopped tomatoes.
10 - 1 tablespoon tomato paste.
11 - 4 cups vegetable stock.
12 - 400g canned chickpeas.
13 - 2 tablespoons chopped parsley or cilantro.
14 - Salt and black pepper.
15 - Olive oil spray.

# Instructions:

01 - Spray large pot with oil. Cook onion and celery until translucent, adding stock if needed to prevent sticking.
02 - Add carrot, garlic, and seasonings. Cook 2 minutes more.
03 - Stir in tomatoes and paste. Add stock, bring to boil, then simmer covered for 25 minutes.
04 - Transfer to blender and blend until smooth.
05 - Return to pot, add chickpeas and herbs. Simmer 5 minutes more.

# Notes:

01 - Can use either parsley or cilantro.
02 - Stock can prevent vegetables from sticking.
03 - Blending creates smooth texture.

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