Serves
2
Ingredients:
½ tablespoon olive oil
1/8 cup chopped white onion
1 small garlic clove, minced
1 teaspoon ground coriander, toasted
1 12-ounce can garbanzo beans, drained
1 12-ounce can chicken broth
Salt and coarse black pepper to taste
1 whole roasted red pepper, pureed
1 tablespoon fresh basil, cut into strips
In a small saucepan, heat olive oil to a sizzle and
sauté onion and garlic over medium heat until
soft. Add coriander, chickpeas, chicken broth, salt
and pepper.
Cook over a medium flame for 20 minutes.
Remove from heat and puree in batches in a food processor
or blender. |
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