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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