18.Chickpea Soup
a cup chicken broth
2 carrots, thinly sliced
3 cloves garlic, minced
tsp. Dried sage
tsp. Pepper
2 cups cooked chickpeas, red
kidney beans or black beans
4 cups packed, torn spinach or watercress leaves
Bring the broth to boil over moderate heat. Add carrots, garlic, sage and pepper, and cook for five minutes or until carrots are tender. Add พ cup water and chickpeas, and return to boil. Reduce to simmer, cover, and cook for seven minutes. Stir in greens and cook for one minute. Serves four.
Which ingredient is NOT mentioned as part of the recipe for chicken soup?