Instructions: Preparation Time: 20 minutes

Cooking Time: 15-18 minutes

1. Melt butter with oil in stockpot or large saucepan. Add onions, pine nuts, garlic, celery and sage. Cook over medium heat, stirring occasionally, until onions are limp and pine nuts have browned, about 10 minutes.

2. Add chickpeas, water or broth, salt and heat to a boil. Reduce heat to medium-low, cover and simmer 15 minutes.

3. Let cool briefly; puree in a blender until smooth. Return soup to pot, stir in mint and cook 1 to 2 minutes to heat through. Salt and pepper to taste.

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