Tomato Chickpea soup

I've only made this soup a couple of times now but its quickly becoming one of my favourites.  I served it with some fresh cheese biscuits (modified from a great recipe from my friend Michelle) and an avocado salad that I found online a few days ago.  Very filling!  I got the recipe originally from the Savvy Vegetarian website, it has the best vegetarian slow cooker recipes.

Tomato Chickpea Soup

1 chopped onion

4 cloves of minced garlic

a little bit of grated ginger

3 stalks of chopped celery

3 chopped carrots

7 chopped roma tomatoes

3 tsp cumin

1 tbsp tahini

1 tbsp sugar

1 can of tomato paste

1 tsp basil

2 cans of chickpeas

4 cups vegetable stock

*Saute onion, garlic, ginger, celery, and carrots until soft

*Mix in slow cooker with the rest of the ingredients and cook on low for 8-9 hours

*Use an immersion blender or food processor and blend until slightly chunky

Cheese Biscuits

1 cup whole wheat flour

1 cup unbleached flour

4 tsp baking powder
1/2 tsp salt
1/2 cup butter
3/4 cup milk

1 cup shredded cheddar cheese

1 tsp garlic and herb seasoning

*Mix dry ingredients in a large bowl

*Cut butter in with pastry cutter and add milk

*Fold in cheese and form into balls

*Bake at 400 for 15 minutes