Valencian Chickpea and Chard Soup

Name: Valencian Chickpea and Chard Soup
Prep time: 12 h
Cook time: 1 h 30 min
Total time: 13 h 30 min
Yield: 4-6 serving(s)
Ingredients: 1/2 lb chickpeas, rinsed (about 1 1/3 cups); 2 tablespoons extra virgin olive oil; 1 onion, chopped; 2 -4 garlic cloves, minced; 1 teaspoon fresh thyme leave; 2 tablespoons fresh parsley, chopped; 2 -3 teaspoons sweet paprika, to taste; 1 lb tomatoes, peeled seeded and chopped or 1 (14 ounce) can diced tomatoes with juice; kosher salt & freshly ground black pepper; 1 lb swiss chard or 1 lb kale, stemmed washed and coarsely chopped; 2 egg yolks; 3 -4 tablespoons fresh lemon juice; 1 -1 1/2 cup cooked rice

Submitted by threeovens

"Adapted from a recipe in ''A Mediterranean Harvest,'' by Jon Cohen and Paola Scaravelli."

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Ready In:: 13hrs 30mins
Ingredients:: 13
Serves:: 4-6

ingredients

¹⁄₂ lb chickpeas, rinsed (about 1 1/3 cups)
2 tablespoons extra virgin olive oil
1 onion, chopped
2 -4 garlic cloves, minced
1 teaspoon fresh thyme leave
2 tablespoons fresh parsley, chopped
2 -3 teaspoons sweet paprika, to taste
1 lb tomatoes, peeled seeded and chopped or (14 ounce) can diced tomatoes with juice
kosher salt & freshly ground black pepper
1 lb swiss chard or 1 lb kale, stemmed washed and coarsely chopped
Optional Additions
2 egg yolks
3 -4 tablespoons fresh lemon juice
1 - 1 ¹⁄₂ cup cooked rice

directions

Soak chickpeas in 1 quart of water for 4 to 6 hours or overnight; drain chickpeas and combine, in a large soup pot or Dutch oven, with 6 cups of water.
Bring to a boil, reduce heat, and simmer, covered, for 1 hour; drain, reserving broth and adding water to bring the liquid back up to 6 cups.
Dry out pot and heat the oil over medium heat; cook onions until tender, about 5 minutes.
Add garlic, thyme, parsley, and paprika; stir.
Add in tomatoes and cook, stirring often, until the tomatoes cook down slightly, about 5 to 10 minutes.
Add in chickpeas and broth; season with salt and pepper.
Bring to a simmer, cover, and cook until chickpeas are tender, 30 to 60 minutes.
Add the chard, cover, and simmer until the greens are very tender, 15 to 20 minutes; turn off heat.
If serving with the optional garnishes, whisk the eggs and lemon juice together, temper with a ladle-ful of broth (not boiling!), stir into soup, stirring vigorously so that eggs do not curdle, but rather clouds the soup.
Spoon some rice into each serving bowl and top with soup.

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RECIPE SUBMITTED BY

LucyS-D

Brentwood, 72

We may live without poetry, music and art;   We may live without conscience and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.   He may live without books -- what is knowledge but grieving? He may live without hope-- what is hope but deceiving? He may live without love -- what is passion but pining? But where is the man that can live without dining? -- Owen Meredith     I'm an all-American original, having lived in Hawaii, New York, Texas, South Carolina, and Miami.  I also served 7 years in the US Army.  My husband is from Bogota, Colombia and has also lived in the former Soviet Union.  But now we are both in NY.   Tomasi enjoyes a bath! <a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view&current=tomas.jpg target=_blank><img src=http://i845.photobucket.com/albums/ab15/luseaann/tomas.jpg border=0 alt=Photobucket /></a>   Some of my recipes: <object width=480 height=360 data=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw type=application/x-shockwave-flash> <param name=data value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=src value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=wmode value=transparent /> </object> <a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt=/ /></a><a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view?t=12cdcf0a.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt=/ /></a>     I also have the genealogy bug!  I've been tracing my roots for at least 10 years.  One branch came to America just after the Mayflower in the early 1600s.  Others came in the early 1700s, late 1890s.  So, my American roots run pretty deep and I am deeply patriotic.  Just wish someone had thought to same me some land!

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