Recipe - Chickpea Soup A La Provencale

2 cup Dired Chickpeas
One half cup Olive Oil
4 Leaks, White Part Only,
Thinly Sliced
10 cup Water
One half pound Spinach, Chopped
4 Cloves Garlic, Minced
4 tablespoon Herbs Provencale (Thyme,
Rosemary, Bay, Oregano &
Marjoram)
Salt And Pepper, To Taste
1 teaspoon Butter
Fried Croutons

1. Soak the chickpeas overnight. Rinse them in cold water.

2. Pour the oil into a soup pot, add the thinly cut or sliced up 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 lowmedium. Cover the
pot and cook the soup slowly until the chickpeas are tender (5060
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.

Recipe by: Twelve Months of Monastery Soups, p. 7 Posted to MCRecipe
Digest V1 #648 by Sue suechef@sover.net on Jun 24, 1997