Chickpea Soup with Sauteed Greens
Homemade Veggie Broth or subsitute
Chickpeas, 2 cups Chickpeas ~ 6 cups broth, 6 small farmers market carrots sliced diagonally, add 1 clove garlic, bay leave, dried oregano, parsley cook until done. Remove, spices. In an Iron Cast Saute Pan, saute 1 onion and 5 cloves of garlic in olive oil, with oregano and dried thyme. Add onion mixture to chickpeas. Saute in same iron pan, spinach, baby chard, 1 dino kale, add to soup and squeeze 1 lemon into soup. Garnish with Garlic chives.
Such a healthy, vibrant soup to welcome the beauty of spring vegetables! Soups can be so healing, serve with a large veggie salad and some toasted garlic bread if desired. Enjoy!
