This delightful, very filling, soup is from Vegan Yum Yum. It had a nice spicy, almost curry-like, flavor from the chickpeas and spices that were simmered and then blended together. It was perfect for this chilly, overcast day. Browning the chickpeas also imparted a nutty flavor that was very nice.
We also made some biscuits to go with the soup. These were a variation on the fancy biscuits from How it all Vegan; I left out the green onion and dill and used thyme, basil, and rosemary instead--turned out great.
I'm in my mid-twenties and currently living in San Francisco, CA. Since becoming vegan (over 3 years ago now) I have found that I love to cook; this is my food journal, what I make for myself and my loved ones (both family and friends). I welcome you!