first vegan recipe

Well,This week I decide to give you simply recipe for chickpea & garlic soup which is great for you and low in fat which most be great

• 1 (sweet) red (bell) pepper (3/4 cup)
• 1 small carrot (50g, 1/4 cup)
• 1 can (400g, 15 oz) chickpeas (garbanzo beans)
• 175ml (6 fl oz, 3/4 cup) V8 juice (could substitute tomato juice)
• freshly-ground black pepper 
• 1/2 tsp dried basil (no more)  
• vegetable stock to saute
•  4-6 garlic cloves (4-6 tsp)
• 1 stock  
• 1 stick celery (3/4 - 1 cup)

1. Finely chop the garlic, celery, red pepper and carrot.
Saute in vegetable stock for about 7-8 minutes until celery is translucent and vegetables are soft.

2. Meanwhile, drain and rinse the chickpeas.
Add to the saucepan with V8 juice and 350ml (12 fl oz, 1 1/2 cups) water.
Season with black pepper and add the basil.

3. Bring to the boil, then cover, reduce heat and simmer for 20 minutes, stirring occasionally.

4. Puree (a hand blender works fine) and adjust consistency by adding more water if necessary.
Check seasoning, reheat and serve.