alteRecipes.com recipe
derived from
Nigella Lawson's
Forever Summer, p. 25
| 1. | butter | 1 Tablespoon |
| olive oil | 1 Tablespoon | |
| medium-sized shallots | 2, chopped | |
| 2. | parsley | ¼ cup chopped |
| mint | ¼ cup chopped |
|
| 3. | cooked Kamut | ½ cup |
| cooked baby chickpeas | ½ cup | |
| chicken broth | 3 ½ cups | |
| 4. | Parmigiano-Reggiano cheese | ¼ cup grated |
| parsley | 1 Tablespoon chopped |
|
| mint | 1 Tablespoon chopped |
1. Slick the bottom of your pot with the butter and oil and fry the chopped shallots to your liking.
2. Stir in the chopped greens and fry them till they're just wilted.
3. Stir in the Kamut, the chickpeas, and the broth and let the mixture cook for 15 minutes till the flavors are all blended.
4. Remove the pot from the heat and let it cool off slightly. Stir in the cheese and the chopped herbs. Taste for salt and cheese and adjust them to your liking.
Serve with soup spoons in soup bowls.