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chickpea-escarole-soup recipe

Date:    Fri, 17 Jun 94 12:02:05 EDT
 From:    Thomas P Collins (tcollins@magnus.acs.ohio-state.edu)
 I made this recipe with fresh thyme and Greek oregano from my herb garden
 and it was truly delicious.  It's adapted from _The Wellness Lowfat
 Cookbook_ by the Editors of the Wellness Cooking School at the University
 of California at Berkeley.
                              CHICKPEA AND ESCAROLE SOUP
         1 cup chopped onion
         1 Tablespoon minced garlic
         1 1/2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme)
         1 1/2 teaspoons minced fresh oregano (or 1/2 tsp dried oregano)
         8 cups coarsely chopped escarole leaves
         2 1/2 cups cooked chickpeas (or 1 1/4 dried chickpeas, soaked
                                         overnight in refrigerator)
         1/4 cup uncooked brown rice
         1 cup frozen or canned corn kernels
         2 Tablespoons tomato paste
         2 Tabelspoons lemon juice
         1 1/2 teaspoons salt
         1/4 teaspoon tobasco sauce
         black pepper
 In a 6 to 8 quart pot heat 1/2 cup water till simmering, add onion, garlic,
 thyme and oregano and cook until onion is wilted.  Add escarole, chickpeas,
 rice and 10 cups of water (I used half veggie stock and half water), cover
 and bring to a boil.  Reduce heat and simmer for 30 minutes.  Stir in corn,
 tomato paste and lemon juice and return to a boil.  Reduce heat, cover and
 simmer 30 minutes.  Add salt and tobasco sauce and black pepper to taste.
 Makes 8 servings.
 kwvegan vegan