Valencian Chickpea And Chard Soup Recipe

Name: Valencian Chickpea And Chard Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
Dry out pot and heat the oil over medium heat; cook onions until tender, about 5 minutes.
4
Add garlic, thyme, parsley, and paprika; stir.
5
Add in tomatoes and cook, stirring often, until the tomatoes cook down slightly, about 5 to 10 minutes.
6
Add in chickpeas and broth; season with salt and pepper.
7
Bring to a simmer, cover, and cook until chickpeas are tender, 30 to 60 minutes.
8
Add the chard, cover, and simmer until the greens are very tender, 15 to 20 minutes; turn off heat.
9
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.
10
Spoon some rice into each serving bowl and top with soup.

648

kcal

Calories

Fat

104

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 14 ingredients. The key ingredients include: 1/2 lb chickpeas, rinsed (about 1 1/3 cups), 2 tablespoons extra virgin olive oil, 1 onion, chopped, 2 -4 garlic cloves, minced, and more.

Yes, Valencian Chickpea And Chard 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.

Valencian Chickpea And Chard Soup

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