Chickpeas a la provencial <r d>

Yield: 4 Servings

Measure Ingredient
2 cans Chickpeas; Canned, Or 2 C Dried Chickpeas, Note 1
1 tablespoon Olive Oil; Note 2
4 \N Leeks; Sliced
10 cups Water
½ pounds Chopped Spinach
4 \N Cloves Garlic; Minced
4 tablespoons Herbes De Provence
\N \N Salt And Pepper; To Taste
1 teaspoon Seasoned Croutons

*I adjusted this recipe

Note 1: soak dried chickpeas overnight, drain. Note 2: Original recipe used ½ c olive oil

Saute in olive oil the leeks (or onions). Add water, add chickpeas, spinach, stir well.

Add herbs de Provence, garlic, salt and pepper, cook about 15 min.

(Original directions said to Let cool, then blend. Reheat to serve.) I didn't let it cool or blend it ... we just ate it as is. Put in bowls with croutons.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 223.3 Total Fat 5.2g Sat Fat 0.7g Carb 37.8g Fib 7.9g Pro 8.6g Sod 435mg CFF 20%

Recipe by: Twelve Months of Monastery Soup Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Nov 10, 1998, converted by MM_Buster v2.0l.

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