North African Chickpea, Chard and Lima Bean Soup

[Guest guest]

@@@@@

North African Chickpea, Chard and Lima Bean Soup

1 bunch Swiss chard, (about 1 pound), washed

1 medium onion, chopped

2 celery ribs, chopped

2 tablespoons olive oil

1 1/2 cups cooked dried chick-peas, or rinsed and

drained canned chick-peas (about one 15-ounce can)

1 1/2 cups cooked dried lima beans, or rinsed and

drained canned lima beans (about one 15-ounce can)

8 cups water

2 cups broth

2/3 cup orzo, (rice-shaped pasta)

Accompaniment: harissa (North African hot spice paste)

 

 

 

 

 

 

 

Cut stems and center ribs away from chard leaves.

Slice stems and center ribs thin. Chop leaves coarse

and reserve.

In a 6-quart heavy saucepan cook chard stems and ribs,

onion, celery in oil over moderately low heat,

stirring occasionally, until onion is softened. Add

chick-peas, lima beans, water, and broth and simmer,

partially covered, 10 minutes. Stir in orzo and

simmer, uncovered, stirring occasionally, until orzo

is tender, about 10 minutes. Stir in reserved chard

leaves and simmer until leaves are tender, about 5

minutes. Stir in salt to taste.

 

Serve soup with harissa to taste.

 

Makes about 12 cups; serves 6 as a main course.

 

Source: Gourmet Magazine, February 1997

Formatted by Chupa Babi; 02.15.04

 

ChupaNote: tossed in a couple of handfulls of minced

bell pepper in mixed colors - green/red/yellow/ornage

- with the chard leaves, so still crunchy and color

bright. Include the leaves with celery ribs.

 

-----