| 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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