Garbanzo soup

by Judith

1/2 cup onion, cut into 1/2" dices
1 clove garlic, crushed
1/4 cup carrot, cut into 1/2" dices
1/2 cup potato, cut into 1/2" dices
1 whole tomato, large, cut into 1" dices
1/2 cup tomato paste
1/4 cup red bell pepper, cut into 1/2 dices
1 cup garbanzos, cooked
1/2 Tbsp rosemary, fresh, chopped
2 Tbsp basil, fresh, chopped (1 tsp dried)
3/4 tsp sea salt

1. Place onions and garlic in a pan with 2 Tbsp of water.
2. Simmer until they stick to the pan coloring slighly brown.
3. Add 2 more Tbsp of water and simmer again until they stick.
4. Repeat this process until onions are dark brown.
5. Add carrots, 2½ cups of water and cook over medium heat until carrots are slightly soft.
6. Add potatoes, tomatoes, tomato paste, red bell pepper, garbanzo, and rosemary, then cook over low heat until soft.
7. Add basil and salt

Serves 4.

Taste improves while reheating. To make 1 cup of cooked garbanzos, soak a little less than 1/2 cup of dried garbanzos with 3 cups of water over night. Drain and cook over low heat with 4 cups of water until soft, drain.