Tomato soup and Grilled "Cheese"

This is an insanely healthy tomato-chickpea soup recipe from "Vegan Yum-Yum." It's a bit spicy and a bit grainy, and very creamy. I liked it, and it was good with my grilled "cheese" dipped in it. The soup only took about 20 min start to finish, and serves 3-4 people. You can make your sandwich while the soup is simmering.

2 Tbs olive oil

1 sweet onion

2 cloves garlic, minced

1/2 tsp chili flakes

1/2 tsp mustard seeds

1/2 tsp turmeric

1 15-oz can chickpeas (drained and rinsed)

1 28-oz can diced tomatoes (don't need to drain)

1 cup hot water

salt and pepper to taste

Earth balance

bread

vegan cheese of choice

Whatever else you might like in your sandwich (tomatoes are particularly yummy)

1. Heat oil in a soup pot over medium heat. Add onion and saute 3 minutes. Add garlic and saute another minute.

2. Add spices and chickpeas, and saute a couple minutes until chickpeas turn golden.

3. add tomatoes and let simmer 10-15 minutes.

4. While simmering, make your sandwich: Heat a skillet over medium heat. Add some Earth balance and spread it around when it melts. Turn the heat to low and add the sandwich. After about 5 min (watch that it doesn't burn), flip sandwich (adding more Earth balance in between the sides).

5. Transfer the soup mixture to a blender. Add the hot water and blend until smooth. Add salt and pepper to taste and enjoy!