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Chickpea and Bitter Green Soup

List of Ingredients




I am all for using convenience ingredients as long as the final dish is not affected by these shortcuts. This soup, which is put together in about half an hour, is a prime example. Canned chickpeas have great flavor, and once they are pureed, the texture is no longer important.




1/4 cup extra virgin olive oil
2 medium leeks, white and light green parts only, cleaned and sliced thin
2 cups canned chickpeas, rinsed and drained
2 cups Chicken Broth
2 tsp. red wine vinegar
kosher salt
freshly ground black pepper
2 cloves garlic, peeled and sliced thin
1/2 pound bitter greens, either escarole, dandelion, kale or chicory, cleaned, shredded fine





Recipe




1
Heat 2 tablespoons of the oil in a heavy 3 or 4 quart saucepan over medium heat. Add the leeks and stir until bright green, about 2 minutes. Rduce the heat to very low,
cover the saucepan and sweat the leeks until tender, about 10 minutes.
2
Add the chickpeas and toss to coat with the leek mixture. Pour in the broth and vinegar and heat to simmering. Cover and simmer until the chickpeas are very tender,
about 20 minutes.
3
Pass the soup through a food mill fitted with the fine disk into a bowl. (Alternately, working batches, puree the soup in a blender or food processor.) Return the soup to
the pot, heat to simmering over low heat and season to taste with salt and pepper.
4
Heat the remaining 2 tablespoons of oil and the garlic in a small skilet over medium heat until the garlic is sizzling. Stir in the greens. Sprinkle with with salt and pepper
until the greens are bright green and wilted, about 3 minutes.
5
Stir the greens into the soup and ladle into warmed soup bowls.

Makes 4 servings

NOTE: Prepare the soup through step 3 up to 1 day in advance. Heat the soup over low heat, thinning as necesary with broth. Prepare the greens as described in steps 4
and 5 and season to taste before serving.


Christopher Styler, "Primi Piatti"