One of the most popular soups in the Holy Land is a unique blend of chickpeas (Garbanzo beans) and cilantro. It is prepared in large pots and cooked for several hours. My simple version of this exotic flavored soup is ready within 20 minutes!
1 1/2 tablespoons Extra Virgin Olive Oil
1 small yellow onion, sliced (approx. 1 cup)
2 cans of chick peas, drained (15 or 15.5 oz. each)
2 pints fat free chicken broth
1/2 cup loosely packed fresh cilantro leaves (no need to chop them)
1. Heat the olive oil on medium/high in a large saucepan with a lid. Add the onion and sautee for 3 minutes, stirring.
2. Add the drained chickpeas and chicken broth. Bring to a boil, reduce heat to low, and cover. Simmer for 10 minutes.
3. Uncover and add the cilantro. Cook for 2 more minutes and then remove from heat. Let it cool slightly and then totally blend until smooth, either in batches in the blender or with a potato masher. (Note: You'll get best results if you use a blender: either a regular blender or a hand-held immersion blender such as the "Braun Multiquick Hand Blender," so the cilantro is completely pureed with the onions and chickpeas in the soup. If you use a potato masher instead, I recommend finely dicing the onion and chopping the cilantro leaves as finely as you can prior to cooking. There is no need to chop the cilantro if using a blender.) Re-heat if necessary.
Tip: Eat a bowl of this soup 15 or 20 minutes prior to your main protein meal of the day. It helps you feel fuller and more satisfied for longer!
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