Spiced Persian Lime Olive Oil & Fig Balsamic Chickpea Soup

Ingredients

1/4 cup Coronado Taste of Oils Persian Lime Olive Oil

2 cloves minced garlic
1 onion, chopped

2 cans chickpeas
2 tsp cumin

1 tsp cardamom
1 tsp turmeric

salt & pepper to taste
2 cups chicken stock

1 (28 ounce) can crushed tomatoes
1/2 cup plain Greek yogurt per serving
1 Tablespoon Coronado Taste of Oils Fig Balsamic per serving

Directions

Heat medium pot with Coronado Taste of Oils Persian Lime Olive Oil.

Add garlic and cook 1 minute.

Meanwhile, grind onion in food processor.

Add onion to pot and cook for an additional 5 minutes.
Next, grind chickpeas (add a little chicken stock if needed) and add to pot with all the spices, salt & pepper chicken stock and tomatoes.

Simmer for an additional 10 minutes.

Mix 1 1/2 cup yogurt & 4 Tablespoons Balsamic to serve 4.

Serve soup with a dollop of yogurt/Coronado Taste of Oils Fig Balsamic mixture.