INGREDIENTS
- 2 cups dry chickpeas
- 1 cup minced onions
- 1 cup minced carrot
- 1 cup minced celery
- 3 minced garlic cloves
- 2 bay leaves
- 8 cups water
- 2 cups chopped swiss chard
- salt & pepper
- olive oil
- Grated pecorino for garnish
- garlic croutons for garnish
METHOD
- Soak the chickpeas in cold water overnight to soften. Before use wash the peas well under running water.
- Sauté the minced celery, carrots, garlic, and onions until translucent. Add the chickpeas and bay leaves and add the water.
- Simmer for 2 ½ hours or until the chickpeas are tender.
- Season to taste, add the chard and cook for another 30 minutes
- Serve with a good dousing of olive oil, grated pecorino and croutons.
Transform this soup into a great Thai inspired curry coconut soup or use as a base for a tasty Moroccan style Chicken tajine.