Chickpea Soup a La Provencale

Submitted by eillena

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

 

• Ready In: 1hr 25mins
• Ingredients: 10
• Serves: 6

ingredients

• 2 cups dried garbanzo beans
• 1⁄2 cup olive oil
• 4 leeks, white part only, thinly sliced
• 10 cups water
• 1⁄2 cup spinach
• 4 garlic cloves, minced
• 4 tablespoons herbs (thyme, rosemary, oregano, marjoram, bay leaf)
• salt and pepper
• 1 teaspoon butter or 1 teaspoon margarine
• 1⁄3 cup crouton

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.

Reviews

[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!