Chickpea and Garlic Soup

1 large onion, diced small
10 cloves of garlic, minced
4 Tbsp. Extra virgin olive oil

1 pinch of each:

coriander
cumin
cinnamon
cayenne
salt and pepper

2 large cans of drained, rinsed chickpeas or Garbanzo beans
8 cups of chicken stock (low sodium)

In heavy bottomed soup pan, add oil, onion and garlic and sauté over low to medium heat until it is very soft, but not browned.

To that, add spices, and cook for five minutes to "toast". It will become very fragrant.

Add chickpeas and stock and simmer until beans start to lose their shape.

Puree soup in batches in blender or food processor.
Thin with more stock if needed. Enjoy!!!!