Garden Vegan Tomato Soup with Chickpeas

forksoverknives.com

Judi Finneran

3 lb. tomatoes, seeded and chopped

1 cup chopped sweet onion, such as Vidalia or Maui

1 cup chopped red bell pepper

3 cloves garlic, chopped

1 15-oz. can no-salt-added chickpeas, rinsed and drained

1 cup low-sodium vegetable broth

Sea salt, to taste

Freshly ground black pepper, to taste

1 cup yellow cherry or grape tomatoes, quartered

¼ cup unsalted raw pumpkin seeds (pepitas), toasted

2 tablespoons snipped fresh parsley

Directions at forksoverknives.com

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