Tomato chickpea soup

Another Vegan Yum Yum recipe, and another one with chickpeas! (She's winning me over.)

Once again, this is quick and easy and yummy. And just in time for fall!

2-3 T. veggie oil (I used olive oil)
1 onion
2 to 3 cloves garlic, minced (she says this is optional, but when is garlic ever optional!?)
1/2 t. cumin
1/2 t. chili flakes
1/2 t. mustard seeds
1/2 t. turmeric
1 15-oz. can chickpeas, drained and rinsed
1 28-oz. can diced tomatoes
1 t. salt
2 T. nutri-yeast (also optional)
1 c. hot water
Pepper to taste

1. Heat the oil, add the onion, and saute until softened. Add garlic, cumin, and chili flakes, and stir for another minute.
2. Add the mustard seeds, turmeric, and chickpeas. Cook until the chickpeas begin to turn golden.
3. Add the tomatoes and salt and let simmer for 10-15 minutes until the tomatoes are cooked.
4. Using an immersion blender (or transferring the mixture to one), blend! (But first, add the nutri-yeast and hot water.) Adjust the seasonings.