It's Soup Time

 Well, almost, but ever since Mark Bittman wrote his "Tomato" column in the New York Times Magazine, I have wanted to make the "Moroccan Style Tomato Soup with Chickpeas". Now that I have the exact amount of tomatoes, here goes:

Cook 1 chopped onion and 1 tablespoon each garlic and ginger in 2 tablespoons of olive oil for 5 minutes. Add 2 teaspoons each cumin, coriander and cinnamon; cook for 1 minute. Add 2 pounds chopped tomatoes, 2 cups stock and 1 1/2 cups cooked chickpeas. Simmer until saucy. Garnish: Parsley or cilantro.

"This is really good and I don't even like tomato soup" - Arny.

Thanks Mark!!!