1 1/2 teaspoons olive oil

vegetable cooking spray 1 medium onion chopped

2 garlic cloves mincd

3 large carrots scrubbed and sliced

1 small sweet potato sliced

16 ounces cooked chickpeas (1 3/4 cups) rinsed and drained

4 cups lowfat chicken broth

2 tablespoons lemon juice or less to taste

salt and pepper

Heat the olive oil and a generous spray of the cooking spray in a large pot for 4 5 seconds. Stir in the onions and garlic, and saute for 3 minutes over medium low heat, stirring frequently. (You may have to add 1 to 2 teaspoons of water to prevent the onions from burning.) Stir in the carrots, sweet potato, chick peas, and chicken broth. Cover and simmer for 30 to 35 minutes, or until the carrots are tender.

Remove from heat and puree. Return to the pot, then stir in the lemon juice, and salt and pepper to taste. Reheat just to the boiling point, and serve immediately. Serve with a green salad and some crusty breads. Freezes well.

cups. *Per cup: 148 cals; 3.5 g fat (2.2%). Exchange values: 1 vegetable; 1 1/2 bread; 1/2 fat. *Fear of Frying: A Sensible Approach to Quick & Easy, Healthy, Low Fat Eating for the Busy Family. (1996) by Virginia N. White (Chronimed Publishing).