Spiced Chickpea and Quinoa Soup

I'll be the first to say that the holiday season is a time for indulging. But amidst all of those cocktails, seasonal beers, desserts, and appetizers - it's nice to eat something healthy every once and a while. That's where this soup comes in.

Chock-full of protein, vegetables, and flavor, this soup is just the detox you need after eating 16 candy canes. It's also super easy to whip up, so you can get dinner started and finished while you finish wrapping those last few presents.

Spiced Chickpea and Quinoa Soup
Yields: 6 servings
-2 tablespoons olive oil
-1 red onion, chopped
-3 cloves garlic, chopped
-Ground cumin
-Chili powder
-Pinch of cayenne
-Generous pinch of ground cinnamon
-Salt and black pepper
-6 cups low-sodium vegetable broth
-1 cup quinoa
-2 15-ounce cans chickpeas, drained and rinsed
-1 cup frozen corn kernels
-1 15-ounce can fire-roasted diced tomatoes
-1/3 cup chopped fresh cilantro
-Grated cheddar, lime wedges, and tortilla chips, for serving

Directions:
1.) Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and spices. Cook until soft, 4 to 6 minutes, stirring often.
2.) Slowly add the broth, being sure to scrape the bottom of the pan to help release the spices/flavors. Add the quinoa and bring to a boil. Reduce heat and simmer until the quinoa is tender, 10 to 12 minutes. Add the chickpeas, corn, and tomatoes. Cook until the vegetables are warmed through, 2 to 3 minutes.
3.) Serve the soup topped with the cilantro, cheddar, lime wedges, and chips (for dipping).

Hearty, nutritious, and even more delicious when washed down with a holiday beer (or two). 

What's your favorite indulgence this time of year? Mine: red and green M&Ms!