| 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 | T | Herbs Provencale, Thyme |
| Rosemary Bay Oregano & | ||
| Marjoram | ||
| Salt And Pepper, To Taste | ||
| 1 | t | Butter |
| Fried Croutons |
INSTRUCTIONS
Soak the chickpeas overnight. Rinse them in cold water. 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. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 168
Total Fat: 19g
Cholesterol: 1.7mg
Sodium: 134.4mg
Potassium: 126.5mg
Carbohydrates: 2.5g
Fiber: 1.4g
Sugar: <1g
Protein: 1.6g