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1
Drain the chickpeas and combine with 6 cups water in a large saucepan.
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2
Bring to a boil, reduce the heat, and simmer 1 hour.
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3
Set a strainer over a bowl and drain the chickpeas.
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4
Measure the broth and add enough water to make 6 cups.
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5
Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion.
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6
Cook, stirring, until onion is tender, about 5 minutes.
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7
Add the garlic, thyme, parsley and paprika, and stir for about 30 seconds, until fragrant.
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8
Add the tomatoes and cook, stirring often, until the tomatoes cook down slightly and smell fragrant, 5 to 10 minutes.
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9
Add the chickpeas, broth, and salt and pepper to taste.
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10
Bring to a simmer, cover and simmer 30 to 60 minutes, until the chickpeas are thoroughly tender.
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11
Add the greens and bring back to a simmer.
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12
Cover and simmer 15 to 20 minutes, until the greens are very tender.
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13
Taste and adjust seasonings.
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14
When ready to serve, if using the egg and lemon, beat together the egg yolks and lemon juice in a bowl.
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15
Making sure that the broth is not boiling, whisk in a ladleful of broth from the soup.
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16
Turn off the heat under the soup and add the mixture back into the soup while stirring vigorously with a wooden spoon.
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17
The eggs should not curdle but should cloud the soup.
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18
Spoon a few tablespoons of rice into each soup bowl and ladle in the soup.
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19
Serve hot.
