Moroccan zucchini soup

We had this the other night and it was awesome and super simple to make.


2 C dried chickpeas, soaked overnight
1 bay leaf
1 lg onion, chopped fine
2 teaspoons garam masala
5 cups low-sodium veg broth + extra water as needed
1 (28-oz) can diced tomatoes
2 zucchini, cut into 1/2-inch pieces
1 cup plain whole wheat couscous
¼ cup nutritional yeast
1 tablespoon soy sauce
2 cups large chunk TVP

Drain and rinse the chickpeas, cover them with the broth, add the bay leaf and simmer for about 1 hr, or until tender.
When the chickpeas are tender, saute the onions in a separate pan until they go translucent, add the garlic and saute a minute more. Add the onions to the chick peas, and deglaze the pan with a little bit of chickpea liquid.
Add the rest of the ingredients and some extra water if needed and cook until the TVP is tender.


Adapted from the Moroccan Chicken Soup recipe from America’s Test Kitchen 30-Minute Suppers