Chickpea and garlic soup

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

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