Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat 4 tablespoons oil in a large pan, then cook the garlic until fragrant. stir in chickpeas then add the water and bring to boil. remove skim from surface as needed, simmering until chickpeas are tender. heat a pan and add remaining oil, onion, carrots and celery, cover and cook gently for 20 minutes. add vegetables to the beans, puree (hot, be very careful) half of this mixture or rub through a sieve. stir back into the soup and reheat. add seasoning and lemon juice to taste and sprinkle with cilantro. serve.

Target recipe: sauté the spices for about 1 minute in 2 tablespoons of olive oil; then add chopped onion, peppers and garlic. add sliced zucchini and more oil if needed. add diced eggplant. at this point you will probably need to add more oil, since the eggplant absorbs a lot of it. when all is sautéed, add chickpeas but do not drain the liquid and tomatoes. basil can be added at the last minute before serving over steamed rice. these ingredients can be varied according to your taste and imagination. i have tried many variations, such as adding sweet potatoes, other spices and substituting 1 10-oz can black beans for 1 10-oz can of chickpeas. have fun and let me know your ideas and additions.