Chickpea Soup with Hearty Greens

The chickpeas are the stars in this satisfying soup full of vitamins.

Makes 8 servings.

1 lb dried chickpeas

1 cup water

6 cups low-fat chicken broth

1 large white onion, chopped

3 garlic cloves, minced

2 bay leaves

1 large head escarole or kale or Swiss chard, chopped, washed, and dried

Salt to taste

Non-stick cooking spray

1. Soak the chickpeas overnight in enough fresh water to cover them. Drain and rinse.

2. Spray the inside of the slow cooker, and put the beans in. Add the water, chicken broth, onion, garlic, and bay leaves. Cover and cook on High for 2 to 3 hours or until beans are tender.

3. When the beans are thoroughly cooked, add the chopped greens. Stir and recover, cooking another 20 to 30 minutes on Low. Stir and serve.

The chickpea is an ancient legume originating in the Middle East, where it was cultivated about 3000 BC. A staple of Roman, Greek, and Egyptian diets for centuries, it only made its way to Spain in the 16th century. Today it is enjoyed the world over for its nutty yet buttery flavor and its high protein and fiber, making it an excellent substitute for meat. It’s called the garbanzo bean in Spanish cooking, and the ceci in Italian.