CHICKPEA SOUP RCECIPE

It is that time of year for warm comfort foods and on that note here is a recipe I am sure you will enjoy.

Ingredients:

Swiss Chard

2 &1/4 cups of dried chick peas soaked in cold water             
2 tbsp of olive oil
1 onion finely chopped
2 garlic cloves finely chopped
1 lb Swiss chard trimmed and thinly sliced
2 fresh rosemary sprigs
14 oz canned chopped tomatoes
salt and pepper

1. Drain the chickpeas and place in a large saucepan. Cover with fresh cold water and bring to a boil. Skim off the foam that rises to the surface with a slotted spoon. Reduce the heat and allow to simmer uncovered for 90 minutes or until tender. Top off with water if necessary.
2. Drain the chickpeas preserving the cooking water. Season them well with salt and pepper. Place 2/3 in a food processor with some of the cooking water and process until smooth adding more cooking water if necessary to achieve a soup consistency. Return to the saucepan.
3. Heat the oil in a medium saucepan. Add the onion and garlic and cook over medium heat stirring for 3-4 minutes until the onion is soft. Add the Swiss chard and rosemary and cook for 3-4 minutes. Add the tomatoes and the remaining chickpeas and cook for an additional 5 minutes or until the tomatoes have broken down to an almost smooth sauce. Remove the rosemary sprigs.
4. Add the Swiss chard and tomatoes mixtures to the chickpea puree and simmer for 2-3 minutes. Taste and adjust the seasoning if necessary.

Ladle into warm soup bowls and enjoy this wonderful combination of vegetables that will meet your nutritional needs and please the taste buds.

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