Greek Chick Pea Soup

[Guest guest]

Greek Chick Pea Soup

 

2 tablespoons extra virgin olive oil

3 cups white onions, chopped finely

2 cloves garlic, chopped

2 (15-ounce) cans chickpeas, drained and rinsed

6 parsley sprigs

1 teaspoon oregano

1 bay leaf

4 cups vegetable stock

Salt and freshly ground black pepper

1 1/2 cup chopped cooked kale or escarole, squeezed

dry

Juice of 1 lemon

 

In small Dutch oven or heavy medium saucepan, heat oil

over medium high

heat. Add onion and cook 2 minutes, stirring. Cover

and cook over low heat,

about 12-15 minutes. Add garlic, chickpeas, parsley,

oregano, bay leaf,

vegetable stock and water. Bring to boil; reduce heat

and simmer,

uncovered, until chickpeas are very soft, about 20

minutes. Remove bay leaf.

Transfer 2 cups soup to blender and puree. Return

pureed mixture to pot. Mix

in kale or escarole and cook until soup is thoroughly

heated and flavors are

blended. Mix in lemon juice. Season with salt and

pepper to taste.

 

 

 

 

______________________________\

____

Don't get soaked. Take a quick peek at the forecast

with the Search weather shortcut.

http://tools.search./shortcuts/#loc_weather