Preparation time: 2 1/2 hours (after garbanzos are soaked). Serves 6. Freezable.

2 c. dry garbanzo beans (also known as chickpeas)

Soak beans in plenty of water at least 4 hours; drain and rinse.

1 tbsp. olive oil
1 c. chopped onions
1 lg. clove crushed garlic
1 med. diced potato
1 med. carrot, diced
1 stalk celery, diced
1 tsp. salt
5 c. stock or water
1 bay leaf
1 tsp. dry mustard
1 tsp. ground cumin
1/4 tsp. crushed saffron
1 tsp. dried basil
Fresh black pepper
Cayenne pepper
1/2 c. steamed green peas - fresh or frozen
1 tbsp. red wine vinegar
1 med. sized fresh tomato, chopped

Place the soaked garbanzos in a large kettle with 5 cups stock or water. Bring to a boil, then turn the heat way down to simmer, covered, until the beans are soft. Using a blender or food processor, puree about 2/3 the beans in their cooking liquid. Return the puree to the kettle, with the remaining whole beans and stock.

In a skillet, saute the onions, garlic, potato, carrot and celery with salt in the olive oil. When all are tender, transfer the saute into the garbanzo kettle.

Add all the remaining ingredients, except the peas, vinegar and tomato. Stir to mix well. Cover, and simmer gently about 1 hour, stirring occasionally.

Add the peas, vinegar and tomato not more than 10 minutes before serving. If the soup seems to be a bit too thick, thin it to taste with stock or water. Adjust seasonings, if necessary, to accommodate the thinning.