2 T olive oil
2 medium onions, chopped
1 garlic clove, minced
1-1/2 C chicken or vegetable broth
3 C (or one 24-oz jar) cooked, drained chickpeas
1 t fresh cilantro
Juice of 1/2 lemon or 2 T lemonade
1/2 t black pepper
In a heavy saucepan, saute the onions and garlic until transparent in the oil, about 5 minutes. Add the chickpeas and broth and simmer 15 minutes. Let cool slightly, then puree in blender or food processor (or mash with potato masher). Return to pan and add cilantro, lemon juice, and pepper.
Makes 6 185-calorie servings
Added peanut butter and this turned out thick, like hummus, instead of soup.
From the freebie health food magazine “Delicious” — first made it 6-14-1992 with a note saying “excellent!”