Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Chickpea Soup A La Provencale

Yield: 6 Servings

Ingredients and directions for this recipe

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

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.

See also:
Previous recipe Chickpea Soup - Hasa Al-hummus
Next recipe Chickpea Soup Illiria

Or try one of these recipes:
Geneva Pear Flan (geneve)
Roasted Sea Scallops With Celery Root And Black Truffles