Garden Chickpea Tomato Soup - Forks Over Knives

Ingredients

• 3 lb. tomatoes, seeded and chopped
• 1 cup chopped sweet onion, such as Vidalia or Maui
• 1 cup chopped red bell pepper
• 3 cloves garlic, chopped
• 1 15-oz. can no-salt-added chickpeas, rinsed and drained
• 1 cup low-sodium vegetable broth
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 cup yellow cherry or grape tomatoes, quartered
• ¼ cup unsalted raw pumpkin seeds (pepitas), toasted
• 2 tablespoons snipped fresh parsley