- 4 cups cooked chickpeas
- 3 cups collard stock (or other veggie stock, but collards work well - use the stems and boil down until the broth is a dark golden brown)
- 1 tablespoon olive oil
- white wine and balsamic vinegar
- 1 large onion
- 5 large carrots
- 5 cloves garlic, chopped finely
- salt and pepper to taste
- Chop carrots, onion and one clove garlic coarsely and blend in food processor into very small pieces
- Heat olive oil over medium heat in a large pot and add garlic.
- Sauteé for a few minutes and then add the carrots and onion mixture.
- Let the combination cook down for 5-10 minutes, and then add vinegar to cover bottom of pot
- Let the vinegar begin to cook down, and place chickpeas and 1 cup collard stock food processor and blend until chickpeas reach a creamy consistency. This is not hummus, so add more liquid if you need to.
- Add the chickpea puree to the pot and bring mixture to a boil.
- If it seems too thick, add more vegetable stock until it becomes the soup-like consistency you desire. Add salt and pepper to taste, cover and simmer for a few minutes.
- Serve and enjoy!
Spectacular, actually, if I don't say so myself - and I do.