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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)
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