So, like others here I definitely made alterations after reading other notes. I made this on the stove top, used chicken broth instead of just water. I doubled the recipe and up the amount of spices. I also added red peppers, diced up carrots to give it some sweetness. I sauté the onions for about five or six minutes ahead of time and then added the garlic for another minute before I added any liquids. I put a squeeze of a fresh lemon and lime and used canned white beans versus chickpeas. I also added spinach at the end. I found that the soup is definitely better the next day when the spices have a chance to melt together.
To serve it, I put some shredded cheddar cheese, a spoonful of sour cream, some diced cilantro and avocado.
