Spicy Chickpea & Cauliflower Soup
1 medium, chopped
1 clove(s), small, minced
Fat free reduced sodium vegetable broth
Canned diced tomatoes
Canned tomato paste
1 cup(s), frozen, bite-sized
Canned drained chickpeas
1 tbsp(s), chopped
- In a small saucepan over medium heat, warm oil. Then add shallot and garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Add broth, tomatoes, tomato paste, paprika, and cayenne and bring to a boil. Stir in cauliflower and chickpeas. Reduce heat, cover, and simmer, stirring occasionally, until cauliflower is tender, about 5 minutes. Serve sprinkled with cilantro.
- Serving: about 2 1⁄2 cups