Chickpea Pizza Soup

~ 4 to 6 servings

Ingredients:

• 2 tbsp olive oil

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 bell pepper, diced (any color)

• 1 (15-ounce) can chickpeas, drained and rinsed

• 1 (14-ounce) can crushed tomatoes

• 4 cups vegetable or chicken broth

• 1 tsp dried oregano

• 1 teaspoon dried basil

• 1/2 tsp paprika

• 1/4 tsp crushed red pepper flakes

• 1/2 cup pepperoni slices, roughly chopped

• 1/2 cup shredded mozzarella cheese (plus more for topping)

• 1/4 cup grated Parmesan cheese

• 1/4 cup fresh basil leaves, chopped

• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes. Add the garlic and sauté for 1 minute until fragrant.

2. Stir in the chickpeas, crushed tomatoes, and broth. Add the oregano, basil, crushed red pepper, and a pinch of salt and pepper. Bring to a simmer.

3. Simmer for 15–20 minutes. Use the back of a spoon to slightly mash some of the chickpeas. If you want a thicker soup, mash more of them - if you want more of a chunkier consistency, leave most of the chickpeas whole.

4. Stir in the pepperoni slices, mozzarella cheese, and Parmesan. Allow the cheese to melt into the soup.

5. Taste and adjust seasoning with more salt, pepper, or herbs if needed. Serve with fresh basil, and an extra sprinkle of mozzarella or Parmesan.

Notes/Tips:

Storage: This soup keeps well in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring to prevent the cheese from clumping.