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Recipe courtesy Elex Sanchez

This is a very tasty and unique soup for two. However it will need to be made as written, any changes and that great wonderful full bodied taste will go right out the window.

I took it on David Rocco show on Food Network.

This hearty and satisfying soup makes a perfect autumn or winter meal with a loaf of crusty bread.

I made up this recipe when I was over at Mom's house one evening preparing dinner. She didn't have any white wine so I raided the liquor cabinet and found an old, unopened bottle of Spanish cream sherry (jerez). The sweetness of the sherry was a nice balan

Mark Bittman says in his book, "The Best Recipes in the World," that this is a Spanish tapas recipe. It looks like a good meal to me! That are pretty garlicky. If they're going on toast/crostini, that might be fine, but if you're just eating them as scramb

Quick cooking in the pressure cooker, but will taste like you cooked it all day. If you don't have a pressure cooker, do it stove top and cook until you think it's done!

This recipe was found in The Vegetarian Passport Cookbook. In Spain, this soup is only made when the chickpeas are in season and fresh. The rest of us, unless we know of a place to get fresh chickpeas, will have to use dried or canned.