Chickpea Soup With Red Pepper Salsa

• 23 cup dried garbanzo beans
• 23 teaspoon ground cumin
• 13 teaspoon ground mustard
• 1 tablespoon sesame seeds
• 1 large onion
• 1 tablespoon olive oil
• 2 large garlic cloves
• 12 teaspoon ground ginger
• 3 14 cups vegetable broth
• 1 14 cups milk
• 12 small red bell pepper
• 14 cucumber
• 14 large sweet onion
• 1 large garlic clove
• 1 tomatoes
• 1 serrano pepper
• 14 cup cilantro
• 1 lemon

1. Soak the chickpeas overnight or boil them for an hour, drain and rinse.
2. In your soup pan, saute the onion and sesame seeds in the oil until the onions are well browned.
3. Add the garlic, cumin, mustard, and ginger and cook for one minute more.
4. Add the chickpeas and the broth.
5. Stir well to scrape the seasoning from the bottom of the pan where it has likely stuck whilst cooking with the onions.
6. Simmer for about an hour until the chickpeas are soft.
7. While the soup is cooking, finely chop and the salsa ingredients except the lemon.
8. Grate the lemon peel and add the gratings to the salsa.
9. Add the juice from the lemon to the salsa.
10. The salsa should sit for thirty minutes or more for the flavors to meld.
11. Using an immersion blender, blend the soup until smooth.
12. Add the milk and any salt and pepper you deem necessary.
13. Serve the soup with generous helpings of salsa on top.

garbanzo beans, ground cumin, ground mustard, sesame seeds, onion, olive oil, garlic, ground ginger, vegetable broth, milk, red bell pepper, cucumber, sweet onion, garlic, tomatoes, serrano pepper, cilantro, lemon

Taken from www.food.com/recipe/chickpea-soup-with-red-pepper-salsa-418207 (may not work)