INGREDIENTS

INSTRUCTIONS

Soak chickpeas at least 8 hours in abundant cold water to which pinch
of baking soda has been added. Transfer soaked chickpeas to pot of
tepid water and bring to boil. Heat olive oil in large skillet over
medium-high heat, add garlic, onion, carrot and celery and saute
until onion browns, about 5 minutes, to make tritata. Add parsley and
rosemary toward end of sauteeing. When chickpeas come to boil, skim
foam off surface with slotted spatula, reduce heat to simmer and cook
about 10 minutes. Add tritata to chickpeas, splashing a little
cooking water into skillet to make sure every bit can be scraped into
pot. Meanwhile, slowly bring pork riblets and pork skin to boil in
separate pan of water to de-fat them slightly. When meat comes to
boil, reduce heat and gently simmer about 10 minutes, then add meat
to soup pot. Leave soup to simmer until chickpeas are tender
(depending on freshness of chickpeas, this can take 1 to 2 1/2
hours). Soak Swiss chard; wash and cut white stems off at base. Cut
chard leaves into fettuccine-wide ribbons. When chickpeas are just
tender, add chard and cook 15 more minutes. Serve warm with drizzle
of olive oil in each bowl added at table. Yields 6 to 8 servings.
Each of 8 servings, without extra olive oil: 391 calories; 114 mg
sodium; 25 mg cholesterol; 21 grams fat; 37 grams carbohydrates; 16
grams protein; 2.57 grams fiber
Recipe Source: Los Angeles Times - 10-28-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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