Sunday, December 12, 2010

Chickpea Soup with Swiss Chard


Chickpea Soup with Swiss Chard
Serves 4

6 c drained and rinsed canned chickpeas (three 19 oz. cans)
3 c canned chicken broth
3 T olive oil
1 carrot, chopped
1 onion, chopped
1 celery, chopped
4 cloves garlic, minced
1 t dried rosemary
1 bay leaf
Pinch dried red-pepper flakes
1 c canned tomatoes in thick puree, chopped
1/2 small macaroni
1 t salt
1/2 lb Swiss chard, tough stems removed, leaves cut into 1-inch pieces
1/4 t fresh ground black pepper

1. Puree half of the chickpeas with 1-1/2 c of the broth in a blender or food processor. In a large pot, heat the oil over medium heat. Add the carrot, onion, celery, garlic, rosemary and cook, stirring occasionally until the vegetables start to soften, about 5 minutes.

2. Stir in the remaining 1-1/2 c broth, pureed chickpeas, whole chickpeas, bay leaf, red pepper flakes, tomatoes, pasta and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.

3. Add the Swiss chard to the pot. Simmer until the chard is tender and the past is done, 5-10 minutes longer. Remove the bay leaf. Stir in the black pepper. If the soup thickens much on standing, stir in more broth or water.

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