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
Food historians have tracked the existance of recipes way back into ancient history, certainly as far into history as the ancient Egyptians, and possibly even further. Interesting though that maybe, mostly, these ancient cook books were just primitive hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. During Roman times around 25BC a man called Apicius created a collection of scripts describing recipes cooked by his fellow Romans. He recounts how the meals were split into hors d`oeuvres, main course and desserts, something we still use today. Aspicius recounts how the cooks of his times used many different spices, including some that we all recognise like thyme, rue and parsley. During the succeeding few hundred years, the rich families of Europe competed with each other to lay on the most exotic banquets, and as a consequence, cooks and their collection of recipes were highly sought after. Even so, it wasn`t until the nineteenth century that cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, testing, and recording recipes to help cooks of their time. Like it or not, the introduction of television brought us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Chickpea & Escarole Soup recipe.
