Ceci Soup

I made this soup in homage to the delicious chick peas we ate on the island of Corfu, or Kerkira, Greece. As winter wears out its welcome, I find myself longing for sharp, sunny flavors.

I highly recommend making it the day before you want to serve it, because this hearty bean soup has hidden alchemy: it tastes better the day after you make it, and even better the next day, if there is any left. I have included directions for slow cooker and stove top.


CECI SOUP
serves 8

ingredients
2 cups dried chickpeas, rinsed and sorted
8 cups water
1 can (14 oz) crushed tomatoes
1 package frozen spinach, thawed, or 2 bunches fresh spinach, washed and chopped
1 cup reduced-fat sour cream or plain yogurt (optional)
handful fresh thyme
handful fresh oregano
squeeze of fresh lemon juice
salt and pepper

vegetables, all chopped to roughly the same size as the chick peas:
2 carrots, peeled
1 yellow onion
3 cloves garlic
1 celery root, peeled, about 1 lb.


slow cooker preparation
1. Put the chick peas in the slow cooker and cover with water. Cover and cook on high for 2 1/2 hours, until the peas are tender.

2. Add the tomatoes, chopped vegetables, herbs, and frozen spinach to the slow cooker (if using fresh spinach, wait to add until last hour of cooking). Add more water to almost cover, but make sure not to fill slow cooker more than 3/4 full. Cover and cook on low for 6 - 8 hours.

3. Taste and season with salt and pepper and a squeeze of fresh lemon if you like. Serve with a dollop of sour cream on top.


stove top preparation
1. Place the peas in a stock pot and cover with water; soak overnight. In the morning, drain the peas, then put them back in the stock pot.

2. Add the tomatoes, chopped vegetables, herbs, and frozen spinach to the pot (if using fresh spinach, wait to add until last ten minutes of cooking). Add water to cover. Simmer, covered, until celery root and carrot are quite tender, about 1 hour or so.

3. Taste and season with salt and pepper and a squeeze of fresh lemon if you like. Serve with a dollop of sour cream on top.