Chickpea Soup


3 cans (16oz each) chickpeas (garbanzo beans), undrained 1 medium onion, minced 1 cup water 2 beef boullion cubes 1 can (6oz) tomato paste 1 tsp. oregano 1/4 tsp. pepper salt to taste


Combine all ingredients in a saucepan. Heat to boiling. Cover. Simmer 1 hour. Adjust salt. Serve with a crusty bread and salad. Freezes well.


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