Chickpea / Garbanzo Bean and Mint Soup

• 4 tablespoons olive oil
• 1 head garlic, finely chopped
• 1 small onion, chopped
• 4 sticks celery
• 14 ounces tinned chickpeas, drained
• 1 ounce mint, finely chopped
• 3 14 cups vegetable broth
• 1 tablespoon tahini
• black pepper

1. Heat the olive oil in a large saucepan and fry the garlic, onion and celery for 4-5 minutes.
2. Add the chickpeas to the pan and cook for a further 10 minutes.
3. Now add the finely chopped mint, stirring well, and then pour over the vegetable broth and tahini.
4. Bring to the boil, reduce heat to low and simmer for at least 30 minutes.
5. Season to taste with salt and freshly ground black pepper.

olive oil, garlic, onion, celery, chickpeas, mint, vegetable broth, tahini, black pepper

Taken from www.food.com/recipe/chickpea-garbanzo-bean-and-mint-soup-413845 (may not work)