Chickpea-Corn Chowder

This quick and easy southwestern soup can be made with either fresh or canned products.  Warm and satisfying it can be ready to eat in minutes.

• 1 can chickpeas (i.e. garbanzo beans -- look for organic beans with no preservatives added)
• 2 cups frozen white corn kernels (or freshly cut corn off the cob if in season)
• 3 cups organic veggie broth
• salt and cayenne pepper to taste
• 1 TBS cornstarch mixed with ¼ cup broth or water

Rinse chickpeas and pour into sauce pan with corn and veggie broth.  Simmer over low heat 5 - 10 minutes.  Test for seasoning and add salt (if desired) and cayenne pepper to taste.  For a creamier soup mix 1 TBS cornstarch with ¼ cup cold broth or water.  Pour into sauce pan and stir over simmering heat until soup reaches desired consistency.  Serve hot with corn bread or tortilla chips.