Chickpea Soup a La Provencale

READY IN: 1hr 25mins
Recipe by eillena

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

Top Review by katia

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!

Ingredients Nutrition

Directions

  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.

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