Indian Spiced Chickpea & Vegetable Soup

Ingredients (Serves 3-4)

3 tbsp olive oil
1/2 cup onion, chopped
1 medium red bell pepper, chopped 
1 medium carrot, diced
1 large potato, diced
1 small zucchini, diced
2 garlic cloves, minced
1/4 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp red chili powder or cayenne (adjust to taste)
3/4 cup roma tomatoes, diced
1.5 cup chickpea 
1.5" fresh ginger shoot, minced
Salt to taste
Pinch of garam masala (optional but recommended)
2.5- 3 cup stock
Fresh Lemon juice (to taste)

For Garnish- chopped cilantro, sour cream, dollop of plain yogurt (optional)

Method

I used dried chickpeas, soaked them overnight and pressure cooked them in lightly salted 3 cups of water till they were 90% cooked. 
Then, I drained the chickpeas and reserved the delicious stock to be used to in the soup. 
While I really recommend doing this, if you are using canned chickpeas, use vegetable or chicken stock for enhanced flavor. 

Heat oil in a large, heavy bottomed  pot. Add onions,bell pepper,carrots, potatoes, zucchini and sauté over medium heat until browned, about 5-8minutes. 
Turn heat down to medium-low and add the garlic, cumin, turmeric, red chili powder and tomatoes to the pot. 
Cook for another 5-8 minutes till you see oil starting to separate.

Add the boiled chickpeas,salt and minced ginger to the pot and stir round for about 2-3 minutes. 
Next, add the stock and garam masala(if using) 
cover the pot and let simmer on medium-low heat for 20-25 minutes till the vegetables are soft and potatoes and chickpeas are done. Put the stove off.

Using a immersion blender, puree the soup to desired consistency.Check the salt, return to the stove and simmer for another 2-3 minutes on medium heat.

Eat up or put a lid on it and reheat when needed.

Squirt fresh lemon juice or garnish as desired before serving.