Chickpea Soup A La Provencale Recipe

Name: Chickpea Soup A La Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried garbanzo beans; 1/2 cup olive oil; 4 leeks, white part only, thinly sliced; 10 cups water; 1/2 cup spinach; 4 garlic cloves, minced; 4 tablespoons herbs (thyme, rosemary, oregano, marjoram, bay leaf); salt and pepper; 1 teaspoon butter or 1 teaspoon margarine; 1/3 cup crouton

Servings: persons

2 cups dried garbanzo beans
1/2 cup olive oil
4 leeks, white part only, thinly sliced
10 cups water
1/2 cup spinach
4 garlic cloves, minced
4 tablespoons herbs (thyme, rosemary, oregano, marjoram, bay leaf)
salt and pepper
1 teaspoon butter or 1 teaspoon margarine
1/3 cup crouton

1
Soak the chickpeas overnight. Rinse them in cold water.
2
Chop the spinach. Pour the oil into a soup pot, add the leeks, and saute over medium heat for a few minutes.
3
Add the water, chickpeas, spinach, garlic, herbs and salt and pepper.
4
Bring soup to a boil and reduce to low-heat. Cover pot and cook for 50-60 minutes until chickpeas are tender. Simmer for 15 more minutes.
5
Blend soup and pour back into pot to reheat. Add butter and croutons to each serving.

576

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 10 ingredients. The key ingredients include: 2 cups dried garbanzo beans, 1/2 cup olive oil, 4 leeks, white part only, thinly sliced, 10 cups water, and more.

Yes, Chickpea Soup A La Provencale 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 Soup A La Provencale

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