Chick Pea Soup
1 Can of Chick Peas (garbanzo beans), 15 oz
1/4 cup of sliced onions (fresh or dried)
1 tablespoon Olive Oil
A splash of lemon juice (or half a fresh lemon/lime)
1/2 teaspoon dill weed
salt and pepper to taste
Pour the entire can of chick peas into a small sauce pan. Do not drain & rinse--the "juice" is the best part. Add a splash of water to the empty can, mix it around, and dump contents into sauce pan. Combine all other ingredients into the sauce pan, stir, and bring contents to boil. Once it starts boiling, turn the temperature down to low, cover, and cook for 9-12 minutes (depending how firm or soft you like the beans). Enjoy with a big hunk of bread to soak up all the juices when the beans are gone.
This is a filling, healthy meal that is cheap & tasty. I buy cans of chick peas for about 75 cents. I've given this recipe to poor college friends in the past and they all agreed that it sure beat the hell out of Ramen!