2 c. chicken broth
1 tbsp. vegetable oil
1 c. cooked chickpeas
2 c. cooked yellow peas
1 c. cooked mushrooms
2 lg. tomatoes, chopped
1 onion, sliced
1 (13 1/2 ounce) can chicken broth
2 tbsp. minced garlic
1/2 tablespoon cheddar cheese
1/2 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon dried basil
In a large saucepan, saute the chickpeas and red peas in the oil for about 5 minutes.
Stir in the mushrooms, tomato and onion.
Cook over low heat for 1 hour per kitchen diet.
Let cool to room temperature.
Stir in the chicken broth, garlic, cheddar cheese, Worcestershire sauce, salt and oregano; bring to a boil.
Add the onion and cook for a further 5 minutes.
Reduce heat and simmer for 5 more minutes.
Add the cumin, basil, oregano, cumin, basil and broth and bring to a boil.
Reduce heat and simmer for 5 more minutes.
Add salt and cumin to spice mixture.
Continue cooking for about 30 min.
or until thickened.