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Dilly Potato Soup

Fry up an onion with a bunch of garlic. Add 3 grated carrots and fry a little longer. Add 1 can chickpeas, chopped potatoes a little less in volume than a can of chickpeas, just enough water to cook it in, and some bouillon. Cook till potatoes are done, with lid on. Add enough milk to make it soupy, a generous quantity of chopped fresh dill, and a bunch of fresh-ground pepper. Sufficient for two meals for me.