Recipes I Haven't Used (yet): Crushed Chickpea Soup

Want to make this: http://www.sfgate.com/recipes/weeknightdish/article/December-dinners-that-will-get-a-warm-reception-5083283.php

From the link:

Crushed Chickpea Soup

Serves 6
To make this a vegetarian dish, substitute vegetable broth for the chicken broth.

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3/4 teaspoon cumin
• 3/4 teaspoon smoked paprika
• -- Pinch cinnamon
• 1 teaspoon grated lemon zest
• -- Kosher salt and ground black pepper, to taste
• 3 cans (about 14.5 ounces) chickpeas, 2 drained and 1 with bean liquid
• 4 cups low-sodium chicken broth or stock (for stock, see recipe elsewhere in this section)
• 1 can (about 14.5 ounces) diced tomatoes, drained
• 2 tablespoons minced parsley + more for garnish
• -- Lemon juice to taste, if desired
• -- Greek yogurt and pita chips, for serving

Instructions: Warm the olive oil in a large pot over medium heat. Add the onions and garlic; cook, stirring often, until the onions soften, about 4-5 minutes. Stir in the cumin, paprika, cinnamon and lemon zest, and season with plenty of salt and pepper. Cook and stir for about 2 minutes to blend the spices.
Add the chickpeas and liquid from 1 can and the chicken broth; bring to a simmer and cook about 20 minutes. Stir in the tomatoes, and cook for 5 minutes more.
Using a potato masher, lightly crush the chickpeas in the pot. Stir in the parsley, and season to taste with salt, pepper and lemon juice, if needed.
Garnish with parsley, and serve topped with yogurt and accompanied by pita chips.
Per serving: 338 calories, 16 g protein, 49 g carbohydrates, 10 g fat (1 g saturated), 3 mg cholesterol, 304 mg sodium, 14 g fiber.