Chickpea and Escarole Soup Recipe

Name: Chickpea and Escarole Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup onions chopped; 1 tablespoon garlic minced; 1 1/2 teaspoons thyme; 1 1/2 teaspoons oregano fresh, minced; 8 cups escarole coarsely chopped; 2 1/2 cups chickpeas (garbanzo beans) dried, soaked; 1/4 cup rice brown, uncooked; 1 cup corn canned, or frozen; 2 tablespoons tomato paste; 2 tablespoons lemon juice; 1 1/2 teaspoons salt; 1/4 teaspoon red hot pepper sauce; 1 x black pepper

Servings: persons

1 cup onions chopped
1 tablespoon garlic minced
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano fresh, minced
8 cups escarole coarsely chopped
2 1/2 cups chickpeas (garbanzo beans) dried, soaked
1/4 cup rice brown, uncooked
1 cup corn canned, or frozen
2 tablespoons tomato paste
2 tablespoons lemon juice
1 1/2 teaspoons salt
1/4 teaspoon red hot pepper sauce
1 x black pepper

1
In a 6 to 8 quart pot heat 1/2 cup water until simmering, add onion, garlic, thyme and oregano and cook until onion is wilted.
2
Add escarole, chickpeas, rice and 10 cups of water or vegetable stock, cover and bring to a boil.
3
Reduce heat and simmer for 30 minutes.
4
Stir in corn, tomato paste and lemon juice and return to a boil.
5
Reduce heat, cover and simmer 30 minutes.
6
Add salt and tobasco sauce and black pepper to taste.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup onions chopped, 1 tablespoon garlic minced, 1 1/2 teaspoons thyme, 1 1/2 teaspoons oregano fresh, minced, and more.

Yes, Chickpea and Escarole Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea and Escarole Soup

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