Valencian Chickpea and Chard Soup Recipe

Name: Valencian Chickpea and Chard Soup Recipe
Total time: 810 min
Ingredients: 1/2 lb chickpeas, rinsed (about 1 1/3 cups); 2 tablespoons extra virgin olive oil; 1 onion, chopped; 2 -4 garlic cloves, minced; 1 teaspoon fresh thyme leave; 2 tablespoons fresh parsley, chopped; 2 -3 teaspoons sweet paprika, to taste; 1 lb tomatoes, peeled seeded and chopped or 1 (14 ounce) can diced tomatoes with juice; kosher salt; freshly ground black pepper; 1 lb swiss chard or 1 lb kale, stemmed washed and coarsely chopped; 2 egg yolks; 3 -4 tablespoons fresh lemon juice; 1 -1 1/2 cup cooked rice

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Adapted from a recipe in ''A Mediterranean Harvest,'' by Jon Cohen and Paola Scaravelli.

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Ingredients

1/2 lb chickpeas, rinsed (about 1 1/3 cups)
2 tablespoons extra virgin olive oil
1 onion, chopped
2 -4 garlic cloves, minced
1 teaspoon fresh thyme leave
2 tablespoons fresh parsley, chopped
2 -3 teaspoons sweet paprika, to taste
1 lb tomatoes, peeled seeded and chopped or 1 (14 ounce) can diced tomatoes with juice
kosher salt
freshly ground black pepper
1 lb swiss chard or 1 lb kale, stemmed washed and coarsely chopped
2 egg yolks
3 -4 tablespoons fresh lemon juice
1 -1 1/2 cup cooked rice