I do not believe one can settle how much we ought to give. I am afraid the only safe rule is to give more than we can spare. In other words, if our expenditure on comforts, luxuries, amusements, etc., is up to the standard common among those with the same income as our own, we are probably giving away too little. If our charities do not at all pinch or hamper us, I should say they are too small. There ought to be things we should like to do and cannot do because our charitable expenditure excludes them.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
		Soups	6	Servings

INGREDIENTS

2	c	Dired Chickpeas
1/2	c	Olive Oil
4		Leaks, White Part Only, Thinly Sliced
10	c	Water
1/2	lb	Spinach, Chopped
4		Cloves Garlic, Minced
4	tb	Herbs Provencale (Thyme, Rosemary, Bay, Oregano & Marjoram)
		Salt And Pepper, To Taste
1	ts	Butter
		Fried Croutons

INSTRUCTIONS

1. Soak the chickpeas overnight. Rinse them in cold water.
2. Pour the oil into a soup pot, add the thinly sliced leeks, and saute
gently over medium heat for a few minutes. Add the water , chickpeas,
spinach, garlic, herbs and seasonings.
3. bring the soup to a boil, then reduce the heat to low-medium. Cover the
pot and cook the soup slowly until the chickpeas are tender (50-60
minutes). Simmer for 15 minutes more.
4. When soup is done, blend in a blender or food mill. Pour the soup back
into the pot ans reheat it. Serve the soup hot in bowls. Add butter and a
few fried croutons to the top of each serving.
Recipe by: Twelve Months of Monastery Soups, p. 7 Posted to MC-Recipe
Digest V1 #648 by Sue <suechef@sover.net> on Jun 24, 1997

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