Chickpea Velvet Soup

CHICKPEA VELVET SOUP

1 ½ cups dry chickpeas
1 cup onion, chopped
1 clove garlic, minced
1 tbs. Safflower oil (or any allowed oil)
6 cups water (add more if needed during cooking)
2 tbs. Soy sauce (or less)
¼ cup chopped parsley
¼ cup chopped peanuts (optional)

Combine chickpeas and enough water to cover; refrigerate overnight. Drain. Cook onion and garlic in oil for 2 minutes, add chickpeas, soy sauce and 6 cups water. Bring to the boil, reduce heat, cover and simmer for about 3 hours. Pour into blender and process until smooth. Reheat and serve with parsley and peanuts.