Instructions: Place the chickpeas in a small stockpot, cover with cold water, and let soak overnight. Drain the beans, and set aside. Dry the stockpot with paper towels.

Peel onion, carrots, potatoes, and parsnips. Cut into 1/2-inch dice. Cut celery and tomatoes into 1/2-inch dice.

Pour the olive oil into the stockpot, and place over medium-low heat. Add the onions, garlic, oregano, thyme, and pepper, and saute, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the carrots and celery, and saute for 3 to 4 minutes. Add the stock, chickpeas, and 4 cups water, and bring to a boil. Reduce the heat to medium-low, and simmer for 1 hour.

Add the potatoes and parsnips, and simmer for 15 minutes. Serve the soup immediately, or store in the refrigerator and serve the next day. It can be stored in the refrigerator for up to 4 days.

Serves 6 to 8.

Cuisine: "Mexican"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.