1 1/2 cups dried chick peas, soaked overnight
1 tablespoon olive oil
4 cloves garlic, minced
1 Spanish onion, coarsely chopped
6 cups water
2 large carrots, cut into half inch slices
2 stalks celery, cut into half inch slices
1 1/2 teaspoons dried oregano
2 bay leaves
1/4 teaspoon red pepper flakes
1/2 pound greens (chard, Escarole, rappini, kale, or Collards)
2 teaspoons salt
1 teaspoon dried rosemary, crumbled
Drain the chick peas and discard any loose skins. Set aside. Heat oil in a large soup pot and sauté the garlic and leek for 1 minute, stirring frequently. Add the water, chick peas, carrots, celery, oregano, rosemary, and bay leaves. Boil for 1 1/2 hours. Remove bay leaves and stir in the greens and salt. Gently simmer, uncovered, until the greens are cooked until very soft, about 5 minutes for Beet Greens and chard, and about 12 minutes for Escarole and Kale. Blend in batches and add back to the pot.
Servings: 6 | Cooking Time: Over one hour
Author: Polly Pitchford, Full Spectrum Health™"