1. Combine oil, chickpeas, garlic, onion, and corn in a large stock pot. Saute over medium high heat for 4-5 minutes. 2. Add half the chicken stock and bring to a simmer. Puree the chickpea mixture in a blender, food processor or use an immersion blender if you have one. 3. Once thoroughly pureed, add the remaining chicken stock and the milk along with all the seasonings. Salt to taste. 4. This soup can easily be thinned with more milk to feed more people. 5. After adding the milk, do not allow the soup to come to a boil or it will turn grey. ---------------------------------------------------------------------------
Nutrition
Ingredients
