Chickpea Soup A La Provencale Recipes

CHICKPEA SOUP A LA PROVENCALE

Steps:

• Soak the chickpeas overnight. Rinse them in cold water.
• Chop the spinach. Pour the oil into a soup pot, add the leeks, and saute over medium heat for a few minutes.
• Add the water, chickpeas, spinach, garlic, herbs and salt and pepper.
• Bring soup to a boil and reduce to low-heat. Cover pot and cook for 50-60 minutes until chickpeas are tender. Simmer for 15 more minutes.
• Blend soup and pour back into pot to reheat. Add butter and croutons to each serving.

SIMPLE CHICKPEA SOUP

Steps:

• In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.
• Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch.
• Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.

CHICKPEA SOUP

Steps:

• In a large saucepan, heat the oil over low heat. Add the garlic and fry until golden, 1 minute. Add pepper flakes, parsley, chickpeas, salt, pepper to taste and 6 cups of water. Increase heat to medium-high and bring to a boil. Lower the heat to medium, cover, and simmer 20 minutes. Remove half the chickpeas and mash. Return the mashed chickpeas to the saucepan and continue to simmer for 10 minutes. Taste and add more salt and pepper if necessary. Drizzle with olive oil and serve with bread.