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V Valencian Chick Pea and Chard Soup
Do not add the egg to maintain the vegan classification. To save time, use canned chickpeas. Adapted from a recipe by Martha Schulman in the NY Times Recipes for Health section. Serves 4-6
1/2 pound (about 1 1/3 cups) chickpeas, rinsed and soaked for 4 to 6 hours or overnight in 1 quart water (if using canned, note directions in instructions)
2 tablespoons extra virgin olive oil
1 onion, chopped
2 to 4 garlic cloves (to taste), minced
1 teaspoon fresh thyme leaves
2 tablespoons chopped flat-leaf parsley
2 to 3 teaspoons sweet paprika, to taste
1 (14-ounce) can chopped tomatoes with juice
Salt and freshly ground pepper to taste
1 pound Swiss chard or kale, stemmed, washed and coarsely chopped, or a combination of any of Anchor Run greens including mizuna, French chard arugula, Vitamin green, senposai or collards. If using collards cut up in thin strips so it cooks faster
Optional enrichment:
2 egg yolks
3 to 4 tablespoons fresh lemon juice
1 to 1 1/2 cups cooked rice
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. If using canned chickpeas, add them to the soup when you add the greens. 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.
3. 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.
4. Spoon a few tablespoons of rice into each soup bowl and ladle in the soup. Serve hot.