Lazy Spicey Chick Pea Soup (for a chilly winter evening)

“L” is for lazy, and in this case, a soup so good, I ate it all before I got a photo.

• Soak about 1/3 of cup dried chick peas, overnight
• Drain and rinse, cover with water and bring to boil.
• Simmer until just about tender. (About an hour, to an hour and a half)

Then add:

• a couple inches thinly sliced leek
• about 1/4-1/2 cup chopped carrot
• equal amount of chopped char
• salt and pepper
• pinch of dried, hot red chili
• 1 bay leaf
• 1 and 1/2 tsp garam masala
• bring to boil, then reduce heat and simmer until almost tender
• add about 1/3-1/2 cup tart red wine
• and about a dessert spoonful Golden Syrup

• place 3 or 4 whole cabbage leaves on surface, cover and simmer
• Simmer till tender, let stand for a couple of hours, then reheat before serving.

YUMMY!