THE CUMIN REALLY ENHANCES THIS DISH. COOK THIS SPICE WITH THE ONIONS TO BRING OUT ITS AROMA. LEMON JUICE BRIGHTENS THE FLAVORS WHILE BROWN SUGAR SOFTENS THEM. ENJOY DAN

                       CHICKPEA SOUP   by CHEF DAN:   serves 30-40

INGREDIENTS:

1/4- cup olive oil

10 onions, chopped

12 garlic cloves, minced

2 tablespoon cumin

6 green bell peppers

1 32oz can sliced mushrooms

1/4- cup Italian seasoning

1 6# can garbanzo beans

1- 7# can plum tomatoes

1/4- cup brown sugar

1 10oz can salsa Verde

1/4- cup lemon juice

42 cups water

8 springs of fresh thyme



DIRECTIONS:

1.Place the oil in a heavy stock pot over medium-low heat.

2.Add onions; stirring occasionally, until wilted, about 10-15 minutes.

3.Add garlic during the last 2 minutes.

4.Stir in the cumin and cook 2 more minutes. Justs to mellow the flavors.

5.Add the chickpeas,the tomatoes with their juices,Italian seasoning,thyme, mushrooms,bell peppers, lemon juice, broth, sugar and S&P to taste.

6.Bring to a boil, skimming off any foam that rises to the surface.

7.Reduce the heat and simmer, 20-30 minutes.



ENJOY DAN: hallelujah