Chickpea Soup a La Provencale

Total Time
1hr 25mins
Prep 10 mins
Cook 1 hr 15 mins

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

Ingredients Nutrition


  1. Soak the chickpeas overnight. Rinse them in cold water.
  2. Chop the spinach. Pour the oil into a soup pot, add the leeks, and saute over medium heat for a few minutes.
  3. Add the water, chickpeas, spinach, garlic, herbs and salt and pepper.
  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. Blend soup and pour back into pot to reheat. Add butter and croutons to each serving.
Most Helpful

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!

katia May 05, 2008