Name: Chickpea and Garlic Soup
Ingredients: 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)

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

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)

INSTRUCTIONS

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 <cmainard@ARTIC.EDU> on Dec 11,
1997

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