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    You are in: Home / Recipes / Chickpea Soup a La Provencale Recipe
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    Chickpea Soup a La Provencale

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    10 mins

    1 hr 15 mins

    eillena's Note:

    This is from the cookbook "Twelve Months of Monastery Soups"

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak the chickpeas overnight. Rinse them in cold water.
    2. 2
      Chop the spinach. Pour the oil into a soup pot, add the leeks, and saute over medium heat for a few minutes.
    3. 3
      Add the water, chickpeas, spinach, garlic, herbs and salt and pepper.
    4. 4
      Bring soup to a boil and reduce to low-heat. Cover pot and cook for 50-60 minutes until chickpeas are tender. Simmer for 15 more minutes.
    5. 5
      Blend soup and pour back into pot to reheat. Add butter and croutons to each serving.

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    Ratings & Reviews:

    • on May 05, 2008

      55

      Excellent soup! I absolutely loved it. The leek added a sweetness to the soup and the spinach made it both healthy and colourful! I left out the crouton and added oregano and a bay leaf. Its a keeper! Made it for PAC Spring 2008. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chickpea Soup a La Provencale

    Serving Size: 1 (546 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 453.9
     
    Calories from Fat 206
    45%
    Total Fat 22.9 g
    35%
    Saturated Fat 3.3 g
    16%
    Cholesterol 1.6 mg
    0%
    Sodium 54.5 mg
    2%
    Total Carbohydrate 50.8 g
    16%
    Dietary Fiber 12.8 g
    51%
    Sugars 9.4 g
    37%
    Protein 14.1 g
    28%

    The following items or measurements are not included:

    herbs

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