2 large sweet onions, sliced
2 cup chopped spring onions or leeks, whites and light green parts only
2 Tbsp chopped garlic
1 tsp chopped fresh thyme or 1/4 teaspoon dried
¼ cup dry sherry (see ingredient note)
½ tsp freshly ground pepper
42 oz reduced-sodium beef broth
15 oz chickpeas, rinsed
¼ cup minced fresh chives or scallions
6 6 slices whole-wheat country bread
1 cup shredded Gruyère or fontina cheese
1. Heat oil in a large saucepan over medium-high heat. Add sweet onions and stir to coat. Cover, reduce heat to medium and cook, stirring often, until softened and starting to brown, 6 to 8 minutes. Add spring onions (or leeks), garlic and thyme and cook, uncovered, stirring often, until starting to soften, 3 to 4 minutes.
2. Stir in sherry and pepper; increase heat to medium-high and bring to a simmer. Cook, stirring often, until most of the liquid has evaporated, 1 to 2 minutes. Stir in broth and chickpeas and bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes. Remove from the heat and stir in chives (or scallions).
3. Meanwhile, toast bread and divide it among 6 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.
Ingredient note: Sherry is a type of fortified wine originally from southern Spain. Don’t use the "cooking sherry" sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 352
- Calories from fat 81
- Total Fat 9gm 14%
- Sodium 853mg 36%
- Total Carbohydrates 48gm 16%
- Fiber 6gm 24%
- Protein 16gm
- Cholesterol 25mg 8%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.