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QUICK CHICKPEA SOUP

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1 (20 oz.) can chickpeas
1 (11 1/4 oz.) can condensed
green pea soup
1 (10 1/2 oz.) can condensed
cream of chicken soup
1 Tbsp. Worcestershire sauce
1 tsp. basil, crumbled
1/2 tsp. sage, crumbled
chopped parsley (fresh
preferred)

Drain chickpeas, save the juice. Add enough water to
liquid to measure 2 1/2 cups. Place in saucepan, slowly stir
in soups. Add chick-peas, Worcestershire sauce, basil and
sage. Heat, stirring occasionally. Sprinkle with parsley.
Makes 1 1/2 quarts of 4 servings.

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