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Name: Chickpea Soup a la Provencale
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 4 tb Herbs Provencale (Thyme,; 1/2 c olive oil; 1/2 lb Spinach, Chopped; Salt And Pepper, To Taste; 1 ts Butter; 4 Leaks, White Part Only,; Fried Croutons; 10 c Water; 4 Garlic minced; 2 c Dired Chickpeas

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INGREDIENTS

4 tb Herbs Provencale (Thyme,
1/2 c olive oil
1/2 lb Spinach, Chopped
Salt And Pepper, To Taste
1 ts Butter
4 Leaks, White Part Only,
Fried Croutons
10 c Water
4 Garlic ; minced
2 c Dired Chickpeas

Servings

INSTRUCTIONS

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

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Nutrition

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Serving Size: 1 Serving (243g)
Recipe Makes: 6 Servings

Calories: 48
Calories from Fat: 46 (96%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 0.5g
Cholesterol 1.7mg		1 %
Sodium 36.7mg		1 %
Potassium 10.2mg		0 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.6g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 48

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