Spanish Chickpea Soup

• 1 clove garlic, minced
• 1 cup coarsely shredded carrots
• 1/2 cup chopped onion
• 1 T oil
• 1 (16 oz) can crushed or diced tomatoes
• 1 (19 oz) can chickpeas, drained and rinsed
• 1 T lemon juice
• 1 tsp instant beef bouillon
• 1 bay leaf
• 1/8 tsp pepper
• 1/2 tsp thyme

1. Combine first four ingredients in 2 quart glass casserole. Cover and microwave on high for 3 minutes or until onion is soft.
2. Add remaining ingredients. Mix together. Cover and microwave on high for 9 minutes or until carrots are tender. Remove bay leaf. Transfer half of soup to blender or food processor and puree until smooth.
3. Return to remaining soup. Microwave 1 minute on high. Serve garnished with parsley and a dollop of sour cream.

clove garlic, carrots, onion, t oil, tomatoes, chickpeas, lemon juice, bay leaf, pepper, thyme

Taken from www.epicurious.com/recipes/member/views/spanish-chickpea-soup-53004781 (may not work)