Chick-Pea Chili Soup (Mock Menudo) Hangover Cure

• 1 medium onion, chopped (about 1 cup)
• 2 tablespoons olive oil
• 3 large garlic cloves, minced (about 1 tablespoon)
• 1 tablespoon chili powder
• 1 teaspoon dried oregano (preferably mexican)
• 2 cups water (or beef or chicken stock)
• 1 beef bouillon cube (omit if using stock)
• 1 (19 ounce) can chickpeas, drained
• 3 tablespoons tomato paste
• 1 (28 ounce) can tomatoes (optional)
• 1/2 cup uncooked white rice, cooked as per directions (optional)

1. In a saucepan over medium heat, saute the onion in the olive oil for abour 3 minutes. (add optional bacon here, see note).
2. Stir in the garlic and continue to saute 2 more minutes. Do not brown the garlic.
3. Stir in chili powder and oregano, saute an other minute.
4. Add water and bouillon cube (or stock), chick-peas and tomato paste (+can of tomatoes if using).
5. Bring to a simmer and simmer steadily for 15 minutes, stirring occasionally.
6. Meanwhile, cook rice separately.
7. To serve, put a portion of rice in a bowl, then ladle in the hot soup.
8. Notes:
9. - For extra flavor and texture, you can also fry up a bit of chopped up bacon in the olive oil before adding the onions (keep the bacon fat! (then continue with step 2).
10. -The rice is just an option but is a comforting filler.
11. -Serve on its own or with hot sauce, diced avocado, green onions or cilantro.

onion, olive oil, garlic, chili powder, oregano, water, chickpeas, tomato paste, tomatoes, white rice

Taken from www.food.com/recipe/chick-pea-chili-soup-mock-menudo-hangover-cure-382434 (may not work)