Guest Author - Deborah Adams

Two 10½ ounce cans beef consomme
1/2 cup raw pinon nuts
Leaves of 2 stalks of mint, washed
Two 1 lb. 4 ounce cans chick-peas, drained and rinsed
3 cups water
Fresh ground pepper to taste

Place consomme, water and pinon nuts in a large saucepan and bring to a boil. Reduce heat, add chick-peas, and simmer for 15 minutes. Turn heat off, add mint leaves; let steep one minute. Serve immediately. Season each helping with fresh pepper.

This recipe is posted with the kind permission of Wendell and Nancy Deer with Horns. They have a wonderful Native American site.