Crockpot Chickpea Soup

ONE
1 onion, chopped
2 carrots, chopped
3 garlic cloves, pressed
1 t. fresh grated ginger

TWO
 1 t. ground cumin
1 t. ground coriander
1/2 t. cayenne pepper

THREE
30oz cooked chickpeas (if canned, drained and rinsed)
15oz  canned diced tomatoes, with juice
6 cups vegetable broth
salt and pepper, to taste

FOUR
1 T fresh lemon juice
1/4 cup copped cilantro

Saute the ingredients in ONE in water, covered, over low heat, until soft. Add the ingredients in TWO and saute a couple more minutes. Transfer to the crockpot and add the ingredients in THREE. Cook on low for 7hrs. About 10 minutes before serving, stir in the ingredients in FOUR. Using an immersion blender, puree into a soup. Serve with bread.

Adapted from Fresh from the Vegan Slow Cooker