Spanish Chickpea Soup Recipe

Name: Spanish Chickpea Soup Recipe
Total time: 55 min
Ingredients: 3 tablespoons olive oil; 2 medium onions, finely chopped; 1 large carrot, chopped; 2 1/2 cups chickpeas, cooked (or canned chickpeas that have been well rinsed and drained); 2 -3 cups vegetable stock, enough to cover; salt; pepper; 1 bay leaf; 1 1/2-2 tablespoons butter; 3 -4 tablespoons lemon juice, to taste

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This recipe was found in The Vegetarian Passport Cookbook. In Spain, this soup is only made when the chickpeas are in season and fresh. The rest of us

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Ingredients

3 tablespoons olive oil
2 medium onions, finely chopped
1 large carrot, chopped
2 1/2 cups chickpeas, cooked (or canned chickpeas that have been well rinsed and drained)
2 -3 cups vegetable stock, enough to cover
salt
pepper
1 bay leaf
1 1/2-2 tablespoons butter
3 -4 tablespoons lemon juice, to taste