Chickpea Soup

"1 Heat the olive oil in a large Dutch oven over medium heat. Add the onion, celery, and carrots. Cook until the onions and celery are soft. Stir frequently. 2 Reduce the heat to low and add the garlic, ginger, cumin, paprika, cinnamon, turmeric, and cayenne pepper. Cook for a minute while stirring. 3 Stir in the vegetable broth, tomatoes, chickpeas, sweet potatoes, and bay leaves. Bring the soup to a boil."

"Then reduce the heat and simmer for 15 minutes until the sweet potatoes and carrots are tender. 4 Fish out the bay leaves and season with salt and pepper to taste. If desired, garnish with chopped fresh parsley. Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!"

Olive oil is heated in a Dutch oven, then onion, celery, and carrots are cooked until soft. Garlic, ginger, cumin, paprika, cinnamon, turmeric, and cayenne are added and cooked briefly. Vegetable broth, fire-roasted tomatoes, chickpeas, sweet potatoes, and bay leaves are stirred in and the soup is brought to a boil. The soup is reduced and simmered until the sweet potatoes and carrots are tender. Bay leaves are removed and the soup is seasoned with salt and freshly ground black pepper. Chopped fresh parsley may be added as a garnish before serving.

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