1 tsp canola oil
1 Tbsp minced garlic
1 Tbsp chili powder
1/2 tsp ground cumin
4 cup chick'n broth (I use 'Better than Boullion')
1 can chickpeas, drained & rinsed
1 can 15 oz. solid-pack pumpkin
optional: 1 cup corn kernels, canned or frozen
3/4 cup bottled salsa, to your liking (medium is best)
Garnish with your favorite sourcream and/or cheese
1. Heat oil in saucepan. Add garlic, chili powder and cumin. Stir over medium-low heat 1 min.
2. Add broth, increase heat, then stir in chickpeas, pumpkin, corn and salsa. Bring to a boil, reduce heat and simmer 10 mins to develop flavors.
Garnish & Enjoy!