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Revithia
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Revithia
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 1 hr 10 min
Prep Time:
 30 minutes
Cook Method:
 stovetop
Cook Temp:
Directions:
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1. In a 3-quart nonreactive pot, heat olive oil over medium-low heat. Sauté onions until soft, about 5 minutes. Add garlic and sage and sauté, stirring until aromatic, about 3 minutes. Add chickpeas, water or broth, and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 40 minutes.
2. Meanwhile, gather arugula leaves into a tight bunch and slice thinly. Set aside.
3. Add lemon juice to soup. With a handheld immersion blender, partially blend soup, leaving some chunks and whole chickpeas. Alternately, purée half the soup in a blender or food processor and return it to the pot. Ladle soup into bowls. Garnish each bowl with 1/2 cup of arugula and, if desired, drizzle with olive oil. Serve immediately, with a plate of lemon wedges on the side.

Suggestions: Use extra virgin olive oil drizzles for garnish. fresh sage can be substituted for 1 Tbs. dried. Use lemon wedges for garnish.

Source: Hannaford Fresh Magazine, May/June 2008
2 Tbs Extra virgin olive oil
2 ea Medium onion, finely chopped
2 ea Cloves garlic, minced
3 Tbs Chopped fresh sage
30 oz Chickpeas, canned, drained and rinsed
4 cup Water
1 tsp Salt
2 cup Hannaford Inspirations Baby Arugula
3 Tbs Freshly squeezed lemon juice


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