1 Tablespoon safflower or sunflower oil
2 cans chickpeas, drained and rinsed
7 cups water
2 teaspoons salt
2 cups chopped onion
2 medium carrots, sliced or diced
2 potatoes, peeled and diced
Sautee onion with oil until soft. Add vegetables and water. Partially cover and let simmer peacefully another 20 to 30 minutes, stirring occasionally. Serve as a soup/stew or over rice.
Yield: 6 to 8 servings.