Rinse chickpeas and combine
them in a 3 - quart pressure cooker with 6 cups water, celery, bay leaf,
rosemary, and sage. Bring to full pressures, lower heat, and cook for
Meanwhile,warm the olive
oil in a heavy 3-quart saucepan over low heat.
Stir in onions and garlic;
continue t cook over the lowest possible heat, stirring from time to time,
until the chickpeas are done, up to 40 minutes.
When the chickpeas are
done, remove and discard the celery and herbs, then add the chickpeas,
along with 3 cups of the cooking water, to the onions and garlic.
Puree the soup with lemon
juice, salt, and pepper to taste.
Serves: 4 - 6
Reprinted with permission
from ©2003 Leslie McEachern The Angelica Home Kitchen, published
by TenSpeed Press
for book review