Recipe - Pine Nut And Chickpea Soup With Mint

1 tablespoon Butter
2 teaspoon Sunflowerseed oil
1 cup Sliced yellow onions
One half cup Pine nuts
1 small Clove garlic; crushed
1 Celery rib; chopped
2 Fresh sage leaves; coarsely
chopped
1 cup Drained canned or freshly
cooked chickpeas
4 cup Water or vegetable broth; or
water from cooking
chickpeas
1 One half teaspoon Salt
Freshly ground pepper 2
tablespoons chopped fresh
mint

Preparation time: 20 minutes Cooking time: 1518 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
mediumlow, 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