Indian Spiced Chickpea Soup

1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
1 cans chickpeas, NOT drained
1 small onion, coarsely chopped
2 teaspoons ground cumin
1 teaspoon turmeric
Salt and pepper to taste
1tsp Knorrs chicken seasoning
4 fresh tomatoes

Serve with a dollop of plain yogurt if you like.

Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and onions and cook 2 to 3 minutes. Grind the chickpeas and cooked garlic with onion in food processor. Add to pot and cook 10 minutes to sweeten onion. Season the chickpeas with cumin, turmeric, Knorrs, salt and pepper. Chop tomatoes and cook in microwave for 3 minutes until soft. Add to soup. Simmer soup 5 to 10 minutes to combine flavors.

Serving Size: makes 4 servings