This recipe is based on the “Sensational Sun-dried Tomato and Chickpea Soup” from The Garden of Vegan.  We like to call it Hummus Soup because that’s what it tastes like to us!  A bowl of hummus, in soup form.  We did this in our slow cooker, and the results were awesome, although it really did take 10 hours to get the chickpeas nice and soft.

Ingredients:

-1 onion, diced
-4 cloves garlic, minced
-3 carrots, sliced
-2 1/2 cups dried chickpeas
-14 oz can of fire-roasted crushed tomatoes
-10 sun-dried tomatoes, shopped
-1 tsp cumin powder
-1 tsp mustard powder
-1/2 tsp  cayenne
-4 c veggie stock
-2 T tamari
-2 T apple cider vinegar
-4 T tahini
-salt and pepper to taste
-1/2 c fresh parsley, minced

Procedure:

1. Put onion, garlic, carrots, chickpeas, tomatoes, sun-dried tomatoes, cumin, mustard, cayenne, and veggie stock in slow cooker.  Cook for 8-10 hours on low, or until chickpeas are soft.
2. Stir in tamari, apple cider vinegar, tahini, and salt and pepper.
3. Blend half of the soup in a food processor until smooth.  Add to the unblended soup.
4. Stir in parsley.  Enjoy!