Recipe - Chickpea And Garlic Soup

1 tablespoon Olive oil
1 lg Garlic clove; minced, (I
used 3)
1 pn Red pepper flakes
1 small Rib celery; finely chopped
One half small Red bell pepper; finely
chopped
1 cn (151/216 oz) chickpeas;
drained
1 One half cup Broth
Three fourths cup Tomato juice; (I used V8)
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 EATL Digest by Cheryl Mainard cmainard@ARTIC.EDU on Dec 11,
1997