Spicy Tomato & Chickpea Soup

(from Vegan YumYum)

INGREDIENTS:

2 tbsp vegetable oil

1 sweet onion

2 to 3 cloves garlic, minced

1/2 tsp cumin

1/2 tsp chili flakes

1/2 tsp mustard seeds

1/2 tsp tumeric

1- 15 oz can chickpeas drained and rinsed

1 28 ox can diced tomatoes

1 tsp salt

2 tbsp nutritional yeast

1 cup hot water

black pepper to taste

DIRECTIONS:
1 - heat the oil in a large skillet with high sides. Add the onion and saute for 2 to 3 minutes until softened. Add the garlic, cumin, and chili flakes and stir for another minute. 

2 - Add the mustard seeds, tumeric, and the drained chickpeas. Saute until the chickpeas begin to turn golden

3 - Add the tomatoes and salt and let simmer for 10 to 15 minutes until the tomatoes are cooked. 

4 - Transfer the mixture - all or half of it - to a blender.  Add the nutritional yeast and hot water and blend until smooth.  Blend in batches if you can't fit everything at the same time. Taste and add more salt if need. Serve with fresh cracked black pepper.