Chickpea and Corn Soup

1 tablespoon of olive oil
1 small onion, finely chopped
3 cloves of garlic, minced
1/2 teaspoon of dried oregano, crumbled (Mexican variety if it is available.)
1/2 teaspoon of ground cumin
1/4 teaspoon of dried thyme
3 tomatoes, peeled and finely chopped (Capture as much of the juice as possible and add with the          tomatoes.)
1 (15-ounce) can of chickpeas (garbanzo beans), drained and rinsed
1 cup of sweet corn kernels
4 cups of a very good vegetable broth (Remember a soup stands or falls by the quality of the broth.)
1/2 teaspoon or Worcestershire sauce
Salt to taste
Crushed red pepper to taste
1 Haas avocado, peeled and diced
Chopped fresh cilantro
Lime wedges

In a large soup pot or Dutch oven, heat the oil over medium heat. Cook the onions until they're translucent, perhaps 4 minutes.

Add the garlic, the oregano, the cumin, the thyme, and the tomatoes.

Cook, stirring, until the juices reduce and the mixture is nearly dry, maybe 5 or 6 minutes.

Add the chickpeas, the corn, the broth, the Worcestershire sauce, the salt to taste, and the crushed red pepper to taste.

Bring it all to the boil, reduce the heat, cover and simmer until the corn is tender. This should take 10 minutes, maybe more, maybe less.

Divide the soup among 4 warmed bowl.

Top each serving with some diced avocado and some chopped cilantro.

Serve with the lime wedges on the side.