Yield: 1 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
1 large | Garlic clove; minced, (I used 3) |
1 pinch | Red pepper flakes |
1 small | Rib celery; finely chopped |
½ small | Red bell pepper; finely chopped |
1 can | (15-1/2-16 oz) chickpeas; drained |
1½ cup | Broth |
¾ cup | Tomato juice; (I used V-8) |
\N \N | 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 <cmainard@...> on Dec 11, 1997