Title: Chickpea Soup a la Provencale
Categories: Soups
Yield: 6 Servings

2 c Dired Chickpeas
1/2 c Olive Oil
4 Leaks, White Part Only,
-Thinly Sliced
10 c Water
1/2 lb Spinach, Chopped
4 Cloves Garlic, Minced
4 tb Herbs Provencale (Thyme,
-Rosemary, Bay, Oregano &
-Marjoram)
Salt And Pepper, To Taste
1 ts Butter
Fried Croutons

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

2. Pour the oil into a soup pot, add the thinly sliced 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 low-medium. Cover the
pot and cook the soup slowly until the chickpeas are tender (50-60
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 MC-Recipe
Digest V1 #648 by Sue on Jun 24, 1997