Golden Chickpea Soup

April 6, 2006

6 cloves fresh garlic, crushed

6 cups water or unsalted chicken broth

2 cans (1 pound each) chickpeas, drained

1 large Spanish onion, chopped

2 medium carrots, peeled and diced

2 tbs chopped fresh Italian parsley

1 tbs instant chicken bouillon granules

2 bay leaves

1/4 tsp ground black pepper

4 ounces ziti or tube pasta (about 1.5 cups)

Coat a 4-quart pot with nonstick olive oil cooking

spray, and preheat over medium heat. Add the garlic,

and saute for about 30 seconds, or just until the

garlic begins to turn color.

Add all of the remaining ingredients except for the

pasta to the pot, and bring to a boil over high heat.

Reduce the heat to low, cover, and simmer for 30

minutes, or until the vegetables are soft. Remove the

bay leaves from the soup, and discard.

Remove 4 cups of the soup-including vegetables and hot broth-from the pot. Place 2 cups of the removed soup in a blender, and place the lid on the blender, leaving the top slightly ajar to allow steam to escape. Carefully blend at low speed until the mixture is smooth. Return the pursed mixture to the pot, and stir to mix well. Repeat with the remaining 2 cups of removed soup.

Add the pasta to the pot, and bring to a boil over

medium-high heat. Reduce the heat to medium-low, cover,

and simmer for 10 minutes, or until the pasta is al

dente. (Be careful not to overcook as the pasta will

continue to soften in the hot soup.)

Ladle the soup into individual serving bowls, and serve

hot. Yield: 9 servings.

The world is a dangerous place, not because of those who do evil, but because of those who look on and do nothing.~ Albert Einstein ~

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