onion, finely diced
1/2 – 1 teaspoon
crushed red pepper flakes
1 15-ounce can
chickpeas, rinsed and drained
1 large bunch
chard, leaves cut off the stems and cut or torn into bite size pieces
light vegetable stock
crumbles of ricotta salata or feta cheese, for garnish
cherry tomatoes, for garnish
- 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.
- 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.
- Serve in bowls topped with a crumble of cheese and a few cherry tomatoes.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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