Chickpea And Escarole Soup

Ingredients

120 gr onion
8 gr garlic
4 gr thyme
2 gr oregano
130 gr coarsely escarole
100 gr chickpeas
1 1/4 chickpeas
30 gr brown rice
34 gr tomato paste
2 tabelspoons lemon juice
1 gr salt
1 ml tobasco sauce

Instructions

Black pepper Overnight in refrigerator) In a 6 to 8 litre pot heat half 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.