Valencian Chickpea and Chard Soup

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READY IN: 13hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak chickpeas in 1 quart of water for 4 to 6 hours or overnight; drain chickpeas and combine, in a large soup pot or Dutch oven, with 6 cups of water.
  • Bring to a boil, reduce heat, and simmer, covered, for 1 hour; drain, reserving broth and adding water to bring the liquid back up to 6 cups.
  • Dry out pot and heat the oil over medium heat; cook onions until tender, about 5 minutes.
  • Add garlic, thyme, parsley, and paprika; stir.
  • Add in tomatoes and cook, stirring often, until the tomatoes cook down slightly, about 5 to 10 minutes.
  • Add in chickpeas and broth; season with salt and pepper.
  • Bring to a simmer, cover, and cook until chickpeas are tender, 30 to 60 minutes.
  • Add the chard, cover, and simmer until the greens are very tender, 15 to 20 minutes; turn off heat.
  • If serving with the optional garnishes, whisk the eggs and lemon juice together, temper with a ladle-ful of broth (not boiling!), stir into soup, stirring vigorously so that eggs do not curdle, but rather clouds the soup.
  • Spoon some rice into each serving bowl and top with soup.
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