Fabulous chick-pea soup

1 1/2  teaspoons     olive oil
                        vegetable cooking spray
   1      medium        onion -- chopped
   2                    garlic cloves -- mincd
   3      large         carrots -- scrubbed and sliced
   1      small         sweet potato -- sliced
  16      ounces        cooked chickpeas (1-3/4 cups) -- rinsed and drained
   4      cups          lowfat chicken broth
   2      tablespoons   lemon juice -- or less to taste
                        salt and pepper

Heat the olive oil and a generous spray of the cooking spray in a large pot
for 4 5 seconds. Stir in the onions and garlic, and saute for 3 minutes
over medium-low heat, stirring frequently. (You may have to add 1 to 2
teaspoons of water to prevent the onions from burning.) Stir in the
carrots, sweet potato, chick-peas, and chicken broth.
Cover and simmer for 30 to 35 minutes, or until the carrots are tender. 

Remove from heat and puree. Return to the pot, then stir in the lemon
juice, and salt and pepper to taste. Reheat just to the boiling point, and
serve immediately. Serve with a green salad and some crusty breads. Freezes
well. 

cups. *Per cup: 148 cals; 3.5 g fat (2.2%). Exchange values: 1 vegetable;
1-1/2 bread; 1/2 fat.  *Fear of Frying: A Sensible Approach to Quick &
Easy, Healthy, Low-Fat Eating for the Busy Family. (1996) by Virginia N.
White  (Chronimed Publishing).