Garden Chickpea Tomato Soup

Working in batches, in a food processor or blender combine the first four ingredients (through garlic). Cover and process or blend until smooth. 2. In a 4-qt. Dutch oven combine pureed vegetables, the chickpeas, and broth. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Season with salt and pepper. 3. Top servings with quartered tomatoes, pumpkin seeds, and parsley.