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Chickpea Chard and Couscous Soup

Chickpea Chard and Couscous Soup
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WebMD Recipe from

I read a lot of food blogs. There are about one bazillion of them out there and many of them are not all that good. Many of them are good. A few of them are great. It’s the great ones where I get inspired. When a dish leaps off the screen, that’s when I know it is time to make it.

I very loosely based this soup on a recipe in a Jeanne Lemlin book (Simple Vegetarian Pleasures) but really made it my own with what I had on hand. I was really pleased with how the soup turned out. The greens along with the couscous were a really nice combination. I didn’t have any fresh herbs on hand (not even parsley!) but they would be most welcome here.

  • onion, finely diced
  • 2 cloves
    garlic, minced
  • 1/2 – 1 teaspoon
    crushed red pepper flakes
  • 1 teaspoon
    dried thyme
  • 1 15-ounce can
    chickpeas, rinsed and drained
  • 1/2 cup
  • 1 large bunch
    chard, leaves cut off the stems and cut or torn into bite size pieces
  • 6 cups
    light vegetable stock
    crumbles of ricotta salata or feta cheese, for garnish
    cherry tomatoes, for garnish
    olive oil
  1. Heat a large pot over medium heat and add just enough olive oil to coat the bottom of the pot.  Add the onions and cook until they begin to soften, about 5 minutes.  Add the garlic, red pepper flakes, and thyme and stir for 2 minutes.  Add the chickpeas and the couscous and cook for 2-3 minutes, stirring often to keep the couscous from sticking to the bottom.
  2. Add the chard, in batches if need be, and stir well to combine.  Pour the chard in the vegetable stock and bring to a boil.  Reduce heat and allow the soup to simmer for about 30 minutes – enough time for the couscous to cook, the greens to soften, and the flavors to blend. 
  3. Serve in bowls topped with a crumble of cheese and a few cherry tomatoes.
Nutritional Information

Makes: 4 servings
  • Calories47.7
  • Carbohydrates8.8 g
    • Dietary fiber1.9 g
  • Cholesterol0.0 mg
  • Fat0.8 g
    • Saturated fat0.1 g
  • Sodium360.9 mg
  • Protein1.5 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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