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Chickpeas A La Provencial R D

Yield: 4 Servings

Ingredients and directions for this recipe

2 cn Chickpeas; Canned, Or 2 C
-Dried Chickpeas, Note 1
1 tb Olive Oil; Note 2
4 Leeks; Sliced
10 c Water
1/2 lb Chopped Spinach
4 Cloves Garlic; Minced
4 tb Herbes De Provence
Salt And Pepper; To Taste
1 ts Seasoned Croutons

*I adjusted this recipe

Note 1: soak dried chickpeas overnight, drain. Note 2: Original recipe used
1/2 c olive oil

Saute in olive oil the leeks (or onions). Add water, add chickpeas,
spinach, stir well.

Add herbs de Provence, garlic, salt and pepper, cook about 15 min.
(Original directions said to Let cool, then blend. Reheat to serve.) I
didn't let it cool or blend it ... we just ate it as is. Put in bowls with
croutons.

Entered into

See also:
Previous recipe Chickpeas & Potatoes (northern India)
Next recipe Chickpeas In Eggplant Tahini Sauce

Or try one of these recipes:
Genovese Rice And Bean Soup
Roasted Sichuan Pepper-salt