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Chickpea Soup A La Provencale

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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)
----------------------------------------------
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


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