4 15-ounce cans garbanzo beans (chickpeas), drained and thoroughly rinsed
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
1/4 tsp cayenne
salt & pepper
4 cups vegetable broth
2 TBSP fresh lime juice
1/4 cup fresh chopped cilantro
DIRECTIONS
Heat the olive oil in a dutch oven over medium heat. Add the garlic and cook until fragrant, about 10 seconds. Add the onion, chickpeas, cumin, cinnamon, coriander, cayenne, 2 tsp salt, and 1/4 tsp pepper. Stir to combine and cook, stirring occasionally, about 2 minutes.
Add the vegetable broth, bring to a light boil then take off the heat.
Add the soup, in batches, to a blender and puree until smooth. Return the pureed soup to the dutch oven and if necessary heat through. Stir in the lime juice and season with salt and pepper to taste.
Ladle soup into bowls and garnish with fresh cilantro.
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