1small red bell pepperribs and seeds removed, finely chopped
2jalapeño peppersribs and seeds removed, finely chopped
28-ouncecan crushed tomatoes
32ounceslow sodium vegetable broth
1tablespoonpacked light brown sugar
1cuppacked fresh cilantroroughly chopped
4radishesvery thinly sliced (optional)
⅓cuplight sour cream
Preheat the oven to 425 degrees F. Dry the chickpeas well with paper towels. In a medium bowl, toss them with the oil. Add the garlic powder, chili powder, oregano, and salt, and toss well to coat them. Spread them in a single layer on a foil-lined baking sheet and roast for about 30 minutes, flipping halfway, or until the chickpeas are crispy and golden brown.
For the soup, in a large pot, heat the olive oil over medium-high heat. Add the onion, bell pepper, garlic, and jalapeño and cook until beginning to soften, about 5 minutes.
Add the tomato sauce, paste, broth, cumin, chili powder, smoked paprika, brown sugar, and salt, and bring to a boil. Reduce the heat and simmer for 15 minutes, stirring occasionally. Stir in the corn and half of the cilantro into the soup. Taste the soup and add more salt to taste if needed.
To serve, ladle about 1 ¾ cups soup into each bowl, divide the chickpeas among the bowls (about a heaping ⅓ cup), sprinkle with the sliced radishes, spoon 1 tablespoon sour cream on top, and garnish with the remaining cilantro.
If desired, add shredded cheddar cheese and avocado!
Nutrition Information for Soup alone, no chickpeas (about 1 ¾ cups): Calories 140, Fat 3g, Carb 27g, Fiber 4g, Sugars 13g, Protein 3g