Chickpea Soup A La Provencale Recipe
Servings: 6
Ingredients
- 2 c. Dired Chickpeas
- 1/2 c. Extra virgin olive oil
- 4 x Leaks, White Part Only, Thinly Sliced
- 10 c. Water
- 1/2 lb Spinach, Minced
- 4 x Cloves Garlic, Chopped
- 4 Tbsp. Herbs Provencale (Thyme, Rosemary, Bay, Oregano & Marjoram) Salt And Pepper, To Taste
- 1 tsp Butter Fried Croutons
Directions
- 1. Soak the chickpeas overnight. Rinse them in cool water.
- 2. Pour the oil into a soup pot, add in the thinly sliced leeks, and saute/fry gently over medium heat for a few min. Add in 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 till the chickpeas are tender (50-60 min). Simmer for 15 min more.
- 4. When soup is done, blend in a blender or possibly food mill. Pour the soup back into the pot ans reheat it. Serve the soup warm in bowls. Add in butter and a few fried croutons to the top of each serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 442g | |
| Recipe makes 6 servings | |
| Calories 174 | |
| Calories from Fat 166 | 95% |
| Total Fat 18.75g | 23% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 42mg | 2% |
| Potassium 159mg | 5% |
| Total Carbs 1.56g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.13g | 0% |
| Protein 0.9g | 1% |
