Vegan Pantry Soup

In an effort to clean out my pantry and vegetable bin, I put together this soup. I was quite pleased with the outcome, as well as was my family. In fact, my husband stated that if this soup was at a restaurant, he would want to go back to that restaurant just for the soup. I know that is not an official critic's report, but I will take it! This soup is a simple crock pot recipe that can be made in advance, and sit in the crock pot on low for the day. Enjoy!

Ingredients:
4 c. of vegetable broth
2 cans of chickpeas, rinsed and drained
1/2 c. of chopped celery
1/2 c. of chopped onion
5 cloves of garlic chopped
1 inch of fresh ginger chopped
1/4 c. sliced sundried tomatoes
2 Tbsp. of olive oil
1 1/2 tsp. of curry
1/4 tsp. of cayenne pepper
1 tsp. of garam masala
1/2 tsp. of coriander
1/4 tsp. of cinnamon
Salt and pepper to taste




Instructions

1. Heat 2 tbsp. of olive oil in a large pan over medium high heat.
2. Once oil is heated, sauté the celery and onion until the onion is translucent (about 5 minutes)
3. Add the garlic and ginger and cook a minute more
4. Add the curry, cayenne pepper, garam masala, coriander, and cinnamon and stir into vegetables until well coated. Remove from heat
5. In a crock pot, add broth, chickpeas, sundried tomatoes, spiced vegetables, and salt and pepper to taste. Cook on low for 5-8 hours