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Print this Recipe    Chickpea Garlic

Chickpea and Garlic Soup
Serves 3

vegetable stock
4-6 garlic cloves
1 stick celery
1 red bell pepper
1 small carrot
1 can chickpeas
175ml (6 fl oz, 3/4 cup) V8 juice or tomato juice
freshly-ground black pepper
scant 1/2 tsp dried basil

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.

Meanwhile, drain and rinse the chickpeas. Add to the saucepan with
V8 juice and 350ml (12 fl oz, 1 1/2 cups) water. Season with black
pepper and add the basil.

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

Puree (a hand blender works fine) and adjust consistency by adding
more water if necessary. Check seasoning, reheat and serve.

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