PURéE OF CHICKPEA SOUP

Purée of Chickpea Soup image

Number Of Ingredients 10

2 tablespoons unsalted butter
1 medium onion, chopped
1 medium carrot, chopped
2 cloves garlic (large), chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/8 teaspoon crushed red pepper
3 cups , cooked garbanzo beans, (garbanzo beans), canned or homemade, drained
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 tablespoon chopped fresh cilantro

Steps:

1. In a medium saucepan, melt the butter over medium heat, and cook the onion, carrot, and garlic, stirring often, 5 minutes. Add the cumin, salt, and crushed pepper. Cook l minute. Add the drained chickpeas and the chicken broth and cook 1 minute. 2. Transfer the soup mixture to a blender or food processor and purée until smooth. 3. Return the soup to the pan, and bring to a boil, partially covered, over medium-low heat. Reduce the heat to low, cover, and simmer, stirring frequently, 8 to 10 minutes to blend the flavors. Serve the soup hot, sprinkled with cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves