Chickpea Soup with Rosemary Croutons and Swiss Chard Recipe | James Beard Foundation
As the executive chef of Wellness in the Schools, Bill Telepan has been revamping public school cafeterias across New York City for nearly a decade.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1/4 of a small yellow onion , minced
- 1 clove garlic, minced
- One 14-ounce can tomatoes, drained, squeezed by hand in a strainer, and roughly chopped
- 1/2 pound chickpeas, soaked overnight
- 8 cups chicken stock
- 3/4 cup finely diced celery (chickpea-size dice)
- 3/4 cup finely diced carrots
- 3/4 cup finely diced leeks
- 1 bunch (10 ounces) Swiss chard , stems removed and roughly chopped
- Salt
- pepper
- 1 teaspoon chopped rosemary
- 3 to 4 thin slices sourdough bread or Ciabatta
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