1 small onion, finely chopped
1 cup minced fresh parsley
1/2
cup minced red or green pepper
2 large cloves garlic,
crushed
1 tsp ground cumin
1/4 cup water
3 cans (15 oz) garbanzo beans, rinsed
1 cup
water
1/4 cup fresh squeezed lemon juice
cayenne
In a large soup pot, saute the onion,
parsley, pepper, garlic, and cumin in the 1/4 cup water until vegetables are tender. Meanwhile, place the garbanzo beans
and their liquid in a blender or food processor and puree. Add to the vegetables and with 1 cup water and lemon juice. Simmer,
covered, for 20 minutes. Add cayenne to taste before serving.
(From the McDougall Program)
