Mireille Johnston

Soupe de Pois Chiches à la Sauge

Chickpea and Sage Soup

Preparation info
  • For

    6

    people
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This is a hearty winter soup. For this recipe I always use canned chickpeas. They taste as good as dried ones and are infinitely more convenient.

Ingredients

  • 2 onions
  • 2 carrots
  • 1 tomato, fresh or canned
  • 1

Method

Chop the onions, carrots, and tomato; peel and crush the garlic clove. Rinse and mince the lettuce.

Heat 3 teaspoons of the olive oil in a cast-iron frying pan or enameled casserole dish. Add the onions and sprinkle with salt. Add the carrots, garlic, tomato, lettuce, sage, pepper, and