Shakshuka: Chunky, smoky, hearty tomato soup

Ingredients:

2 tablespoons olive oil

1 yellow onion, diced

2 tablespoons minced garlic

1-2 teaspoons smoked paprika

1 tablespoon cumin

1 teaspoon parsley

1 teaspoon cilantro

2 large cans fire roasted crushed tomatoes with liquid

2 large cans fire roasted diced tomatoes, drained

2 large containers Pacific brand vegetable broth

2 small cans tomato paste

2 cans garbanzo beans, drained and rinsed

1 cup black pitted olives (kalamata), halved

Wright's liquid smoke, crushed red pepper flakes (optional)

Salt/pepper to taste

Heat olive oil in a large soup pan on high heat. Add garlic, an onion, black pepper, smoked paprika, cumin, parsley, cilantro and salt. Cook until garlic is toasted and onion is translucent. Make into a basic tomato soup by adding roasted crushed tomatoes, tomato paste and Pacific vegetable broth. Add tomato chunks, olives, chickpeas. Simmer and reduce until desired thickness. Recommend reducing for at least 1-2 hours, until thicker and chunkier than pictured. For additional smoky flavor, add a splash of Wright's liquid smoke. For a little extra heat, add some crushed red pepper flakes with other seasonings. This dish originally (in it's non-vegan origins) would be served with simmered hard boiled eggs in the smoky tomato broth. If desired, super firm tofu (I like Nasoya brand), cut into squares, could be substituted for the eggs for a more traditional dish.