Chickpea (Garbanzo Bean) And Garlic Soup - Vegan xp

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Chickpea (Garbanzo Bean) And Garlic Soup - Vegan

 

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

vegetable stock to saute (made with 1 stock cube or 1

tsp powder)

4 garlic cloves (4 - 6 tsp)

1 stick celery (3/4 - 1 cup)

1 red (bell) pepper (3/4 cup) -- (sweet)

1 small carrot -- 1/4 cup

1 can chickpeas (garbanzo beans) -- 15 oz

1 1/4 cups water

1 cup V8 juice (could substitute tomato juice)

freshly-ground black pepper

1/2 tsp dried basil (no more)

 

1. Finely chop the garlic, celery, red pepper and carrot. Saute in vegetable

stock for about 7-8 minutes until celery is translucent and vegetables are soft.

 

2. Meanwhile, drain and rinse the chickpeas. Add to the saucepan with V8 juice

and water. Season with black pepper and add the basil.

 

3. Bring to the boil, then cover, reduce heat and simmer for 20 minutes,

stirring occasionally.

 

4. Purée (a hand blender works fine) and adjust consistency by adding more water

if necessary. Check seasoning, reheat and serve.

 

Serves 3 for a light lunch when served with bread

 

Kate L Pugh @ Kate's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/

 

S(Formatted by Chupa Babi):

" 041005 "

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 3mg

Sodium. Exchanges: .

 

NOTES : The original version of this was published in the Chicago Tribune, and

posted on the Vegfood mailing list. I have altered it by increasing the

vegetable content for flavour, and decreasing the fat content. If you want the

garlic flavour to be more prominent, then add it with the chickpeas rather than

at the start of cooking. I think this soup tastes best the day after cooking.

The teaspoon and US cup measurements should be taken after chopping the

vegetables finely.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0