Spanish Chickpea Soup

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 2 medium onions, finely chopped
• 1 large carrot, chopped
• 2 1/2 cups chickpeas, cooked (or canned chickpeas that have been well rinsed and drained)
• 2 -3 cups vegetable stock, enough to cover
• salt and pepper, to taste
• 1 bay leaf
• 1 1/2-2 tablespoons butter
• 3 -4 tablespoons lemon juice, to taste

Recipe

• 1 add oil and onions to a medium saucepan and saute on low heat, stirring, until very well done.
• 2 add the carrot and chickpeas, and saute for 2 minutes, stirring continuously.
• 3 add stock and bring to boil.
• 4 add seasonings and simmer on low until veggies are tender (about 35 min), adding water if necessary and stirring on occasion.
• 5 remove bay leaf and puree soup.
• 6 add butter and lemon juice.
• 7 simmer until heated through.
• 8 serve hot.