Cooking Lesson 7, Garbanzo Bean Soup and Chili Paste

Garbanzo Bean Soupserves 6-86     cup cooked garbanzo beans4     tablespoons olive oil1     medium carrot, chopped1     medium onion, chopped1     celery, finely chopped2     cloves garlic, mashed2     cups chopped  green cabbage1     teaspoon chili paste or chili powder1     16-ounce can crushed tomatoes1     teaspoon sagesalt to taste-In a heavy soup pot, heat the olive oil, and then saute the onion, the carrot and the celery for five minutes.-Add the garlic, the sage, the chili paste and the cabbage.  Stir and cook for couple of minutes.-Add the crushed tomatoes, the salt, half of the cooked garbanzo beans and 4 cups of water.  Bring to a boil, cover and simmer for 15 minutes.-In a food processor, puree the rest of the garbanzo beans with 1 cup of water.  Add this puree into the soup.  Stir, adjust the seasoning and cook over low heat for 10 minutes.  EnjoyChili PasteMake 1 cup3         cups dried red pepper1/4     cup olive oil1         teaspoon sea salt-Bring 8 cups of water to a boil.  Drop the pepper in the pot, bring back to a boil. Boil for couple minutes.  Turn off the heat and allow the pepper to rest for 4 hours.-Squeeze the water out of the pepper and place in a blender with the oil and salt.  Puree into smooth paste.  Scope into a jar, cover with little olive oil and place in the refrigerator.