The thought of making soup is always really daunting to me. It sounds really difficult and like a delicate balance between liquids and cooking – not my strong point as I have a tendency to burn things!

This soup recipe was shockingly easy, though, and I didn’t burn it! It also reheats really well, so you can have nice warm lunches throughout the week.

You’ll need:

• 4 15 oz cans chickpeas
• 6 tablespoons olive oil
• 2 large yellow onions, chopped
• 10 large garlic cloves, minced
• Salt
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 1/2 teaspoons paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon black pepper
• 6 cups vegetable broth
• Juice of 1 large lemon
• Grated Pecorino Romano cheese, for topping (optional)

Instructions:

1. Drain the chickpeas, reserving 1 cup of liquid.
2. In a large soup pot, heat 6 tablespoons olive oil over medium heat. Add onion and garlic and season with 1 teaspoon salt.
3. Cook over medium heat, stirring regularly until fragrant. Add cumin, coriander, paprika, red pepper flakes and black pepper. Stir for 30 seconds.
4. Add the chickpeas and stir to coat with the spices. Using a potato masher, roughly mash up about 1/3 of the chickpeas.
5. Add the vegetable broth and the reserved chickpea liquid. Bring to a boil and boil for 5 minutes.
6. Reduce the heat to medium-low and partially cover the pot with the lid. Simmer the soup for 45 minutes.
7. Turn off heat. Add in juice of 1 lemon, stir and taste.
8. Serve with freshly grated Pecorino Romano or Parmesan, if desired.

Source: Adapted from a recipe by PureWow