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Chickpea Soup

3 cans (16oz each) chickpeas (garbanzo beans), undrained
1 medium onion, minced
1 cup water
2 beef boullion cubes
1 can (6oz) tomato paste
1 tsp. oregano
1/4 tsp. pepper
salt to taste

Combine all ingredients in a saucepan. Heat to boiling. Cover.
Simmer 1 hour. Adjust salt. Serve with a crusty bread and salad.
Freezes well.

Makes: 4 servings.

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