Garbanzo Bean Soupserves 6-86 cup cooked garbanzo beans4 tablespoons olive oil1 medium carrot, chopped1 medium onion, chopped1 celery, finely chopped2 cloves garlic, mashed2 cups chopped green cabbage1 teaspoon chili paste or chili powder1 16-ounce can crushed tomatoes1 teaspoon sagesalt to taste-In a heavy soup pot, heat the olive oil, and then saute the onion, the carrot and the celery for five minutes.-Add the garlic, the sage, the chili paste and the cabbage. Stir and cook for couple of minutes.-Add the crushed tomatoes, the salt, half of the cooked garbanzo beans and 4 cups of water. Bring to a boil, cover and simmer for 15 minutes.-In a food processor, puree the rest of the garbanzo beans with 1 cup of water. Add this puree into the soup. Stir, adjust the seasoning and cook over low heat for 10 minutes. EnjoyChili PasteMake 1 cup3 cups dried red pepper1/4 cup olive oil1 teaspoon sea salt-Bring 8 cups of water to a boil. Drop the pepper in the pot, bring back to a boil. Boil for couple minutes. Turn off the heat and allow the pepper to rest for 4 hours.-Squeeze the water out of the pepper and place in a blender with the oil and salt. Puree into smooth paste. Scope into a jar, cover with little olive oil and place in the refrigerator.