Crispy Chickpea and Tomato Soup

Toss half the chickpeas on one side of a baking sheet with a drizzle of oil, half the cumin, half the oregano, and a pinch of salt and pepper. Roast for 20-25 minutes, tossing occasionally.

Heat a drizzle of oil in a large pot over medium high heat. Add the onion and cook, tossing for 3-4 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant. Add the tomatoes, vegetable stock concentrate, basil stems, and 1½ cups water to the pan. Season with salt (we used ½ teaspoon kosher salt) and pepper. Bring to a simmer. Taste and add up to 1 teaspoon sugar, if needed.

Simmer the soup: Add the remaining chickpeas to the pot, cover, and reduce heat to low. Simmer for about 15 minutes. Season to taste with salt and pepper.

Remove the baking sheet from the oven. Place the tortillas on the other side of the baking sheet and sprinkle with the mozzarella cheese, remaining oregano, and remaining cumin. Fold each tortilla in half. Return to the oven for 5-7 minutes, until melted and slightly crisp. Cut the tortillas into wedges.