Here's a great substitute for chicken soup and it's easy to prepare!
- Two 19-ounce cans chickpeas, rinsed and drained
- 6-7 carrots (1 pound), peeled and finely chopped
- 2 large onions, finely chopped
- 1 Tablespoon oil
- Salt and pepper to taste
- 10 cups water
- Sauté chickpeas, carrots, and onions in oil over medium heat in a large pot for 5 minutes. Add seasonings and water. Simmer 30 minutes and serve warm topped with chopped nuts (optional).
From Conveniently Vegan by Debra Wasserman (The Vegetarian Resource Group, 1997)