Spicy Chickpea Soup with Roasted Peppers

Ingredients!

5 cloves garlic, chopped
Oil and/or butter (this is vegan if you skip the butter)
1 can chickpeas
Splash of lemon juice.
About 1 cup worth of chopped tomatoes 
1 red and 1 green bell pepper
Dry spices: thyme, garlic, onion powder, paprika, cayenne pepper, cinnamon, nutmeg, black pepper
1 and a half cups of broth or water

Steps:

First thing: start your peppers roasting. Do this using whatever method appeals to you or follow the instructions here.

Then start 4 of your garlic cloves in some oil and/or butter. Lately I have been reserving 1 clove and chop it much more finely to throw in raw at the end - when raw, garlic is a prebiotic (i.e. feeds the helpful bacteria) and also has antifungal/antibacterial properties.

While simmering, add spices and lemon juice. For the spices: I added a large amount of paprika because I want that red pepper flavor, and a couple shakes of everything else. Let your nose be your guide. FYI for cayenne & cinnamon, a little goes a long way.

When your garlic is tender add your chickpeas and water or broth. Bring back up to a simmer.

Then smash up your chickpeas somewhat. You can use an immersion blender or, if you're like me and don't have fancy cookware, just use a potato masher! It doesn't have to be a puree, just smaller chunks.

Let this simmer until your peppers are roasted. Peel your roasted peppers (let them cool first, dude, don't get burned!), chop them into bite size pieces and stir them in.

Add your chopped tomatoes and raw garlic and you're good to go!

This is way yummy for dipping bread in or just eating on its own.