Chickpea And Escarole Soup Recipe

Step 1

In a 6 to 8 quart pot heat 1/2 cup water till simmering, add onion, garlic, thyme and oregano and cook until onion is wilted. Add escarole, chickpeas, rice and 10 cups of water or vegetable stock, cover and bring to a boil. Reduce heat and simmer for 30 minutes. Stir in corn, tomato paste and lemon juice and return to a boil. Reduce heat, cover and simmer 30 minutes. Add salt and tobasco sauce and black pepper to taste.

Things You'll Need

  • 1c Chopped onion
  • 1tb Minced garlic
  • 1 1/2ts Minced fresh thyme (or 1/2
  • Dried thyme)
  • 1 1/2ts Minced fresh oregano (or 1/2
  • Dried oregano)
  • 8c Coarsely chopped escarole
  • Leaves
  • 2 1/2c Cooked chickpeas (or 1 1/4
  • Dried chickpeas, soaked
  • -
  • 1/4c Uncooked brown rice
  • 1c Frozen or canned corn
  • Kernels
  • 2tb Tomato paste
  • 2 Tabelspoons lemon juice
  • 1 1/2ts Salt
  • 1/4ts Tobasco sauce
  • Black pepper
  • Overnight in refrigerator)

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