Vegan Recipe - Chick Pea and Garlic Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable stock to saute (made with 1 stock cube or 1 tsp powder)
4 garlic cloves (4 - 6 tsp)
1 stick celery (3/4 - 1 cup)
1 red (bell) pepper (3/4 cup) -- (sweet)
1 small carrot -- 1/4 cup
1 can chickpeas (garbanzo beans) -- 15 oz
1 1/4 cups water
1 cup V8 juice (could substitute tomato juice)
freshly-ground black pepper
1/2 tsp dried basil (no more)

1. 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.

2. Meanwhile, drain and rinse the chickpeas. Add to the saucepan with V8 juice and water. Season with black pepper and add the basil.

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

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

Serves 3 for a light lunch when served with bread