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Diet Types: Low Fat, Vegan, Vegetarian
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Ingredients:
1 1/2 cups dried chick peas, soaked overnight1 tablespoon olive oil4 cloves garlic, minced1 Spanish onion, coarsely chopped6 cups water2 large carrots, cut into half inch slices2 stalks celery, cut into half inch slices1 1/2 teaspoons dried oregano2 bay leaves1/4 teaspoon red pepper flakes1/2 pound greens (chard, Escarole, rappini, kale, or Collards)2 teaspoons salt1 teaspoon dried rosemary, crumbled
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Serves: 6
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Cooking Time: Over one hour |
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| Instructions: |
| Drain the chick peas and discard any loose skins. Set aside.
Heat oil in a large soup pot and sauté the garlic and leek for 1 minute, stirring frequently.
Add the water, chick peas, carrots, celery, oregano, rosemary, and bay leaves. Boil for 1 1/2 hours.
Remove bay leaves and stir in the greens and salt.
Gently simmer, uncovered, until the greens are cooked until very soft, about 5 minutes for Beet Greens and chard, and about 12 minutes for Escarole and Kale.
Blend in batches and add back to the pot.
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