Ingredients
2 cups chick peas (either soaked ahead of time or from a can)
5 cloves garlic, pressed or chopped finely
2 parsnips cut into disks
2 medium onions cubed
12-15 medium mushrooms quartered
2 tablespoons vegetable oil
6 cups vegetable broth
Dill to taste
Salt to taste
Pepper to taste

1. Heat the vegetable oil in a large soup pot, using it to lightly brown the onions.
2. Once browned add the garlic and chick peas.  At this point add half the vegetable broth.
3. Simmer for half an hour or until the chickpeas are cooked through.
4. Add the remaining broth, parsnips and mushrooms. Simmer for another 20 minutes.
5. Season the soup to your taste with salt, pepper and dill, at least 1 tablespoon of dill is recommended.

Serves 6-8 people.