1 15 oz. can fire roasted tomatoes, diced
1/2 cup water
1/2 bunch parsley, chopped
1 lemon, juiced
2 tablespoons champagne vinegar
1/3 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can chickpeas
1/2 cup Israeli couscous (Trader Joe's), dry
1/3 cup feta, for garnish
1. In a blender, combine the fire roasted tomatoes, water, chopped parsley, lemon juice, olive oil, salt, and pepper. Pulse until just blended.
2. Cook the Israeli couscous until just soft. Drain.
3. Add the drained chickpeas and Israeli couscous to a medium saucepan with the fire roasted tomato broth. Heat on medium low. When the soup reaches a simmer, serve in bowls.
4. Garnish each bowl with feta.