Moroccan Chickpea Soup

I sprinkled in nutritional yeast to mine. I took the jalapeno out for the kids and they loved it. I think it needed a little more salt than I typically would like, you could also exchange the water for vegetable stock or chicken stock. This would also be good with some chicken or shrimp in it if you'd like :)

1 cup dried garbanzo beans, soaked overnight
8 cups water
1 T olive oil
2 Cups onions
2 tomatoes, peeled and diced (optional)
8 garlic cloves, minced
1 jalapeno, chopped finely
1/2 c fresh cilantro, chopped
1/4 c chopped fresh parsley
2 t salt
1 t fresh black pepper
1 lemon, juiced
1 t paprika
1 t turmeric

In a soup pot, combine chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium ad cook 1 hour. While the beans are cooking, heat oil in a skillet and saute onions, garlic, and hot pepper until they barely turn color- slight browning. Add the mixture and remaining ingredients (except fresh herbs) and simmer 1 hour or until chickpeas are soft. Add  herbs before serving.