Garlicky Chickpea Soup with Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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By Polly Pitchford, Full Spectrum Healthâ?¢. dried chickpeas, olive oil, garlic, Spanish onion, water, carrots, celery, dried oregano, bay leaves, red pepper flakes, chard or escarole, or rappini or kale or collards, salt, dried rosemary cvt Ingredients:
1 1/2 cups dried chickpeas, soaked overnight |
1 tablespoon olive oil |
4 cloves garlic, minced |
1 spanish onion, coarsely chopped |
6 cups water |
2 large carrots, cut into half inch slices |
2 stalks celery, cut into half inch slices |
1 1/2 teaspoons dried oregano |
1/4 teaspoon red pepper flakes |
1/2 pound swiss chard or or beet greens or escarole or rappini or kale or collard greens |
2 teaspoons salt |
1 teaspoon dried rosemary, crumbled |
Directions:
1. Drain the chick peas and discard any loose skins. Set aside.
2. Heat oil in a large soup pot and sauté the garlic and leek for 1 minute, stirring frequently. Add the water, chickpeas, carrots, celery, oregano, rosemary, and 2 bay leaves. Boil for 1 1/2 hours.
3. Remove bay leaves and stir in the greens and salt. Gently simmer, uncovered, until the greens are cooked until very soft, about 5 minutes for beet greens and chard, and about 12 minutes for escarole and kale. Blend in batches and add back to the pot.
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