Chickpea and quinoa soup recipe

Ingredients

• 1 red onion, chopped
• 3 cloves garlic, chopped
• 3 tablespoons olive oil
• Kosher salt and black pepper
• 8 cups low-sodium vegetable broth
• 1 cup red quinoa
• 2 (15.5-ounce) cans chickpeas, rinsed
• 1 cup fresh or frozen corn kernels
• 3 tomatoes, chopped
• ⅓ cup chopped fresh cilantro
• 1 avocado, sliced
• Grated Cheddar, lime wedges, and tortilla chips, for serving

1. Cook the onion and garlic in the oil in a large saucepan over medium-high heat until soft. Season with ½ teaspoon each salt and pepper.
2. Add the broth and quinoa; bring to a boil, then simmer until the quinoa is tender. Add the chickpeas, corn, and tomatoes; cook until warm. Serve with the cilantro, avocado, cheese, lime, and tortilla chips.