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Christian Vegetarian Association Presents:
Take Heart!

Chickpea & Garlic Soup  
(Vegetarian Society)


2 tbsp olive oil

1 onion, chopped

2 cloves garlic, crushed

1 bay leaf

175g/6oz chickpeas (soaked overnight)

1.2L/2pt vegetable stock

75g/3oz sweet corn (cooked)

1 tbsp tamari

salt & freshly ground black pepper


1. Heat the oil, add the onion and sauté gently, then add the garlic and bay leaf and cook for a further 5 minutes.

Drain the chickpeas and add to the pan together with the stock, bring to the boil and simmer for 1½ hours, or until the chickpeas are tender.

Add the sweet corn, tamari and seasoning.

2. Leave to cool slightly, remove bay leaf and purée in a food processor or blender.

Serve with mozzarella croutons (see recipe link to the right)

Your question and comments are welcome

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