1. In a large saucepan or soup pot, saute the garlic and jalapenos in the olive oil until garlic is lightly golden. 2. Add the caraway and oregano and stir in for a couple of minutes. 3. Add the chickpeas, broth and water; simmer together over medium heat for about 20 minutes. 4. Stir in the lemon juice and cilantro, season to taste with salt and pepper (I like lots of black pepper); simmer for 5 more minutes and serve topped with croutons. ---------------------------------------------------------------------------
Nutrition
Ingredients
