Ingredients
1 cup chopped onion
1 tbsp minced garlic
1 1/2 tsp minced fresh thyme (or 1/2
1 tsp dried thyme)
1 1/2 tsp minced fresh oregano (or 1/2
1 tsp dried oregano)
8 cup coarsely chopped escarole
1 leaves
2 1/2 cup cooked chickpeas (or 1 1/4
1 dried chickpeas, soaked
1/4 cup uncooked brown rice
1 cup frozen or canned corn
1 kernels
2 tbsp tomato paste
2 tabelspoons lemon juice
1 1/2 tsp salt
1/4 tsp tobasco sauce
1 black pepper
1 overnight in refrigerator)
Directions
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 or vegetable stock,
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.
Servings: 8 servings
Chickpea & Escarole Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
We can follow the history of written recipes back into history, at least as far back as the ancient Egyptians, and maybe even further. Interesting though that maybe, sadly, these old cook books were just simple pictorial recipes for preparing food.
In fact, the oldest recipe discovered so far, according to experts in ancient history are a few stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in The time of the romans around 25BC a man called Apicius compiled a few scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, main course and desserts, something we still use today. Additionally, he recounts how the ancient cooks made use of a good variety of herbs, including a few that will be familiar to modern cooks for example thyme, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. These new spices and herbs caused an increase in recipe books, most of which still exist in academic collections. By the time we get to the 20th century, recipe publications are in great demand, mostly due to higher levels of literacy, leisure time and a general increase in wealth. The arrival of television brought us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chickpea & Escarole Soup recipe.
