Spicy Chickpea Soup

This is a filling, hearty, spicy soup that I threw together the other night; it should make about 8 servings at 203 calories each, 114% vitamin A, 42% vitamin C, 18% iron, 7% calcium, 9.1 grams dietary fibre, and 9.4 grams of protein. 

Like any good soup, the best way to make it is to toss everything in a pot and let it boil; it's done when the carrots and potatoes are soft enough to eat, and really any ingredient can be subsituted for something else (this is just how I made it).  Corn, kidney beans, green beans, rice, or even chicken/turkey/fish make good substitutes or additions to this soup.

1 cup crushed tomatoes

1 cup chickpeas

48 oz low sodium chicken broth

4 carrots, cut into strips

2 large potatoes, cut into chunks

1 medium onion, chopped

2 cloves garlic, diced

2 tsp rosemary

2 tsp basil

1 tbsp tabasco

2 tbsp soy sauce

2 tsp cayenne pepper

2 tsp curry powder

1 pinch saffron

This looks great! Nice recipe.

Are the herbs dry or fresh? Also canned chick peas? Thanks