Title: Chickpea and Garlic Soup
Categories: None
Yield: 1 Servings

1 tb Olive oil
1 lg Garlic clove; minced, (I
-used 3)
1 pn Red pepper flakes
1 sm Rib celery; finely chopped
1/2 sm Red bell pepper; finely
-chopped
1 cn (15-1/2-16 oz) chickpeas;
-drained
1 1/2 c Broth
3/4 c Tomato juice; (I used V-8)
Salt to taste; (I omitted)

Heat oil in medium saucepan. Add garlic and pepper flakes. Cook gently,
stirring until garlic is fragrant, 2 minutes. Add celery and bell pepper;
cok and stir until vegetables begin to soften, 3 minutes. Add drained
chickpeas, broth and tomato juice. Cover and heat to a boil. Reduce heat to
low; simmer gently until vegetables are soft, 10 minutes. Transfer to a
blender and puree; add salt to taste. Serve hot. Makes 4 small or 2 large
servings. Note: simmer longer if using a hand blender.

Posted to EAT-L Digest by Cheryl Mainard on Dec 11,
1997