Dug this up from my archives
It’s snowed all over the north east for a few days and it is still oh so chilly.. and i’m in the mood for warming soup! Of course, use organic where you can. Enjoy 🙂
Chickpea Soup with Leeks and Swiss Chard
INGREDIENTS
3 tablespoons extra-virgin olive oil
3 medium to large leeks, thoroughly washed and chopped
3 cloves garlic, minced
1 bunch swiss chard, stemmed and chopped
2 scant cups fresh and cooked chickpeas (garbanzo beans) or 1 can chickpeas, drained
5 cups vegetable broth
2 carrots, diced (optional)
salt, pepper (optional) to taste
PREPARATION
In a stock pot, warm olive oil over medium heat. Add garlic, stiring until fragrant for 30 seconds. Add leeks and sauté, stirring frequently, until soft, 4-5 minutes.
Add swiss chard and chickpeas, stir for an additional 3 minutes.
Add vegetable broth. Simmer over medium-high heat for 20 minutes. Remove half of the soup and puree in blender or food processor. Add to remaining soup.
Simmer for an additional 5 minutes.
*Slow-cooking method: after sautéing leeks, transfer all ingredients to a slow cooker for 3+ hours.
Season to taste.
