Chickpeas, also known as garbanzos, are hearty legumes that stand up to heat better than many other beans. Enjoy their perfect texture (and the seven grams of protein one half-cup supplies!) in this slightly spicy, tomato-based soup. Sprinkle with crushed blue corn tortilla chips as a gluten-free alternative to croutons!
Chickpea Tortilla Soup
1 Tbsp. extra virgin olive oil
1 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. fresh oregano, finely chopped
10 button mushrooms, thinly sliced
2 cans (14.5 oz. each) diced tomatoes
2 cans (15 oz. each) chickpeas, rinsed and drained
1/2 box (14.5 oz.) low-sodium vegetable broth
1 cup water
1/4 tsp. sea salt
1/4 tsp. pepper
1 bag blue corn tortilla chips, crushed, for topping
2 chives, finely chopped, for topping
1. In a large saucepan, heat olive oil over medium heat. Cook garlic powder and chili powder for 1 minute. Add remaining ingredients except for chips and chives; bring to a boil then reduce to a simmer. Cook for 20 minutes.
2. Transfer to serving bowls; top with crushed tortilla chips and chives. Serve warm.