Hello Hello Helloooo! its been a while since Ive blogged! Wow...feels good to be back. Ive been through a lot of changes in the past 6 months.. and when I go through changes everything stops. But I"m back and Ive got a really great recipe for all my faithful foodie followers. I love Bon Apetit magazine. I actually made my whole thanksgiving dinner straight from the magazine and it came out fantastic. So Ive been excited to try more recipes from them, especially ones that are figure friendly now that summer is coming (in about 6 months lol) This is the latest recipe. Appropriate for winter...and low in fat. its a chick pea soup. Ingredients 3 15-ounce cans chickpeas, rinsed 3 tablespoons olive oil 2 large onions, coarsely chopped2 4 garlic cloves, chopped 1 sprig thyme and a few sage leaves 1/2 cup dry white wine 4 cups vegetable broth Kosher salt 1 bunch broccoli, stems reserved for another use, cut into small florets Flat-leaf parsley for garnish if your feeling fancy Drain and rinse chickpeas Heat oil in a large heavy pot over medium heat. Add onions, garlic, sage,and thyme sprig; cook, stirring occasionally, until onions are soft, 10-15 minutes. Add chickpeas and wine. Bring to a rapid simmer; cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer until chickpeas are very soft, 1 1/2-2 hours for dried chickpeas, or about 30 minutes for canned. Discard thyme sprig. Working in batches, puree chickpea mixture in a blender or with an immersion blender, adding water by 1/2-cupfuls if needed, until smooth. Season with salt. . Meanwhile, cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water. Reheat soup. Divide soup among bowls and garnish with broccoli and herbs. ** A little side note..very rarely do I endorse specific brands but Progresso makes a chicken stock that is flavored with rosemary thyme and basil that is out of this world. I used that instead of the veggie stock. Also, if your worried about the wine in case you don't drink, don't worry. When you reduce the wine it evaporates and leaves the flavor and not the alcohol. It winds up to be about the same content as a teaspoon of vanilla extract in a cake....and I don't drink and Im totally ok with it So I hope your inspired to try this. Its a winner! Read More http://www.bonappetit.com/recipes/2013/02/chickpea-soup#ixzz2KWjUQ0hf