Valencian Chickpea and Chard Soup
This is adapted from a recipe in “A Mediterranean Harvest,” by Jon Cohen and Paola Scaravelli. I find the soup delicious with or without the lemon and egg enrichment, so I’m making that optional. Featured in: The Last Of The Fresh Greens. Learn: How to Make Soup
This is adapted from a recipe in “A Mediterranean Harvest,” by Jon Cohen and Paola Scaravelli. I find the soup delicious with or without the lemon and egg enrichment, so I’m making that optional. Featured in: The Last Of The Fresh Greens. Learn: How to Make Soup
- 1 onion, chopped
- 2 egg yolks
- 2 tablespoons extra virgin olive oil
- salt
- 1 teaspoon fresh thyme leaves
- freshly ground pepper to taste
- 2 tablespoons chopped flat-leaf parsley
- 1/2 pound (about 1 1/3 cups) chickpeas rinsed and soaked for 4 to 6 hours or overnight in 1 quart water
- 2 to 4 garlic cloves to taste minced
- 2 to 3 teaspoons sweet paprika to taste
- 1 pound tomatoes grated or peeled seeded and chopped, or 1 14-ounce can chopped tomatoes with juice
- 1 pound swiss chard or kale stemmed, washed and coarsely chopped, or 1/2 pound stemmed, chopped southern greens mix
- 3 to 4 tablespoons fresh lemon juice
- 1 to 1 1/2 cups cooked rice
- Carbohydrate 31.5001243192958 g
- Cholesterol 419.56 mg
- Fat 22.0251229999429 g
- Fiber 0.561099995684527 g
- Protein 5.75979999978534 g
- Saturated Fat 5.04976799999046 g
- Serving Size 1 1 recipe (1220g)
- Sodium 21.7151999959525 mg
- Sugar 30.9390243236113 g
- Trans Fat 0.731428499982725 g
- Calories 340 calories
Step-by-step
- Drain the chickpeas and combine with 6 cups water in a large saucepan.
- Bring to a boil, reduce the heat, and simmer 1 hour.
- Set a strainer over a bowl and drain the chickpeas.
- Measure the broth and add enough water to make 6 cups.
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion.
- Cook, stirring, until onion is tender, about 5 minutes.
- Add the garlic, thyme, parsley and paprika, and stir for about 30 seconds, until fragrant.
- Add the tomatoes and cook, stirring often, until the tomatoes cook down slightly and smell fragrant, 5 to 10 minutes.
- Add the chickpeas, broth, and salt and pepper to taste.
- Bring to a simmer, cover and simmer 30 to 60 minutes, until the chickpeas are thoroughly tender.
- Add the greens and bring back to a simmer.
- Cover and simmer 15 to 20 minutes, until the greens are very tender.
- Taste and adjust seasonings.
- When ready to serve, if using the egg and lemon, beat together the egg yolks and lemon juice in a bowl.
- Making sure that the broth is not boiling, whisk in a ladleful of broth from the soup.
- Turn off the heat under the soup and add the mixture back into the soup while stirring vigorously with a wooden spoon.
- The eggs should not curdle but should cloud the soup.
- Spoon a few tablespoons of rice into each soup bowl and ladle in the soup.
- Serve hot.
My Heartfelt Valencian Chickpea and Chard Soup Journey
As a busy working mother, finding time to cook nourishing meals can be a real challenge. I often find myself craving comforting, flavorful dishes that are also quick and easy to prepare. That's where this Valencian Chickpea and Chard Soup comes in – a true lifesaver on busy weeknights, and a testament to the beauty of simple ingredients transformed into something truly special.
This recipe, adapted from a cherished cookbook, has become a staple in my kitchen. The vibrant green of the chard, the earthy sweetness of the chickpeas, and the subtle spice of the paprika create a harmonious symphony of flavors. It's a soup that nourishes the body and soothes the soul. The best part? It’s incredibly versatile. I often adjust the ingredients based on what I have on hand, adding other vegetables like carrots or zucchini. Sometimes, if I'm feeling extra adventurous, I'll throw in a pinch of cayenne pepper for a hint of heat. The beauty of this soup lies in its adaptability; it's a blank canvas for culinary creativity.
The process of making this soup is almost meditative. The chopping of onions and garlic, the gentle simmering of chickpeas and chard—it's a rhythmic dance of preparation that allows me to unwind after a long day. The aroma that fills my kitchen as the soup simmers is intoxicating, promising a delicious and satisfying meal. The final result is a bowl of warmth and comfort, perfect for a chilly evening or a quiet lunch break.
Beyond its deliciousness, this soup is incredibly nutritious. Chickpeas are packed with protein and fiber, while chard is a powerhouse of vitamins and minerals. It's a hearty, healthy meal that fuels my body and helps me feel my best. I often find myself making a double batch, knowing that leftovers are just as delicious the next day – a perfect lunch for work or a quick dinner for a busy family.
This Valencian Chickpea and Chard Soup is more than just a recipe; it's a symbol of nourishment, comfort, and ease. It's a reminder that even in the midst of a hectic life, taking time to prepare a wholesome, delicious meal can be a simple act of self-care. It's a testament to the power of food to bring joy, warmth, and connection to our lives. And for me, a busy working mom, that’s something truly precious.
Beyond the Bowl: Sharing the Simple Joys
I love sharing this soup with friends and family. It's a dish that's easy to transport, making it ideal for potlucks and gatherings. The vibrant colors and inviting aroma always seem to draw people in. More than just sustenance, it’s a way to connect, to share a piece of my heart, and to bring a little warmth and happiness to those around me. The conversations that unfold over a shared bowl of soup are often the most meaningful, the laughter and camaraderie a perfect complement to the delicious flavors. The simplicity of this soup allows me to focus on what truly matters – the relationships that enrich my life.
Adapting the Recipe to Your Life
The beauty of this recipe lies in its adaptability. I've shared how I often adjust it to suit my needs and preferences, using whatever vegetables are readily available. Feel free to experiment, to personalize the recipe to match your taste. Add different spices, use different types of greens, or even throw in some lentils for extra protein. The possibilities are endless. Remember, cooking should be a joyful experience, a creative outlet where you can explore flavors and express yourself through food.
This Valencian Chickpea and Chard Soup is a reminder that even the simplest of ingredients can create something extraordinary. It’s a testament to the power of mindful cooking and the joy of sharing a delicious meal with loved ones. So, grab your ingredients, put on some music, and let the aroma of this wonderful soup fill your kitchen. It’s more than just a meal; it’s an invitation to savor life’s simple pleasures.
