This oh so easy soup has been in our meatless repertoire for more than two years. In the summer, I pair it with Greek salad. During the cold of winter, some grilled pita bread is in order. Originally published in the 2008 May/June issue of Hannaford’s fresh magazine, this recipe was reccomended by my editor as a recipe that her family loved.
I adore the simplicity and utter frugality of this recipe. Sometimes, I substitute fresh rosemary for the sage and baby spinach for the arugula. I have served it over leftover roasted potatoes and at other times over steamed brown rice. Feel free to spice it up with some crushed red pepper. The possibilities are truly endless. Do not skip the olive oil garnish!
Revithia from Hannaford’s fresh Magazine
Serves 4
2 Tbsp. extra virgin olive oil
2 medium onion, finely chopped
1 tsp. minced garlic
3 Tbsp. finely chopped fresh sage
1 (30-oz.) can chickpeas, rinsed and drained
4 cups water
1 tsp. kosher salt, more to taste
2 cups baby arugula
3 Tbsp. freshly squeezed lemon juice
more extra-virgin olive oil for garnish
freshly ground black pepper
fresh lemon wedges
In a pot, heat olive oil over medium-low heat. Saute onions until soft, about 5 minutes. Add garlic and sage and saute, stirring until aromatic, about 3 minutes. Add chickpeas, water and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 40 minutes.
Meanwhile, gather arugula leaves into a tight bunch and slice thinly. Set aside. Add lemon juice to soup. With a handheld immersion blender, partially blend soup, leaving some chunks and whole chickpeas. Ladle soup into bowls. Garnish each bowl with 1/2 cup of arugula, drizzle with olive oil and offer black pepper. Serve immediately, with a plate of lemon wedges on the side.
Revithia freezes and reheats very well.
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