SOUP CHICKPEA

By myriamradia

Ingredients

• 1/4 cup chicken broth
• 2 carrots, thinly sliced
• 3 cloves garlic, minced
• 1/2 tsp. dried sage
• 1/4 tsp. pepper
• 2 cups cooked chickpeas, red kidney beans or black beans
• 4 cups packet, torn spinach or watercress leaves

Preparation

Step 1

Bring the broth to boil over moderate heat. Add carrots, garlic, sage
and pepper, and cook for 5 min. or until carrots are tender. Add ½ cup
water and chickpeas, and return to boil. Reduce to simmer, cover and cook
for 7 min. Stir in greens and cook for ons min. Serves 4