Name: Pine Nut and Chickpea Soup with Mint
Ingredients: 1 tb Butter; 2 ts Sunflower-seed oil; 1 c Sliced yellow onions; 1/2 c Pine nuts; 1 sm Clove garlic; crushed; 1 Celery rib; chopped; 2 Fresh sage leaves; coarsely chopped; 1 c Drained canned or freshly cooked chickpeas; 4 c Water or vegetable broth; or water from cooking chickpeas; 1 1/2 ts Salt; Freshly ground pepper 2 tablespoons chopped fresh mint

Most people hope to go to heaven when they die. This is not surprising, given the generally acknowledged alternatives (either hell or nothingness). However, it is quite revealing to ask people what they hope to do when they get to heaven. Most people anticipate the joys of this world writ large: golf courses with no sand traps or water hazards, heavenly mansions with no worries about mortgage payments. If they could have all of those things without leaving this planet, they would be more than content. Christians, however, long for heaven because they long to be in the nearer presence of the God whom they love with all their hearts, joining in the unstinted, eternal worship of the Lamb.

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegetarian		6	Servings

INGREDIENTS

1	tb	Butter
2	ts	Sunflower-seed oil
1	c	Sliced yellow onions
1/2	c	Pine nuts
1	sm	Clove garlic; crushed
1		Celery rib; chopped
2		Fresh sage leaves; coarsely chopped
1	c	Drained canned or freshly cooked chickpeas
4	c	Water or vegetable broth; or water from cooking chickpeas
1 1/2	ts	Salt
		Freshly ground pepper 2 tablespoons chopped fresh mint

INSTRUCTIONS

Preparation time: 20 minutes Cooking time: 15-18 minutes
Adapted from "The Vegetarian Table," by Deborah Madison.
1. Melt butter with oil in stockpot or large saucepan. Add onions, pine
nuts, garlic, celery and sage. Cook over medium heat, stirring
occasionally, until onions are limp and pine nuts have browned, about 10
minutes.
2. Add chickpeas, water or broth, salt and heat to a boil. Reduce heat to
medium-low, cover and simmer 15 minutes.
3. Let cool briefly; puree in a blender until smooth. Return soup to pot,
stir in mint and cook 1 to 2 minutes to heat through. Salt and pepper to
taste.
Nutrition information per serving: Calories ....... 140 Fat ............. 9
g Cholesterol .. 5 mg Sodium ...... 685 mg Carbohydrates .. 13 g Protein
....... 5 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Rrairie@aol.com on Aug 1, 1997

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