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One-Hour Spanish Chickpea Soup
Ingredients
  • 1 tablespoon olive oil
  • 1 ½ cups chopped onion
  • 5 garlic cloves, minced
  • 4 ounces Spanish chorizo, diced
  • 2 ½ cups water
  • 2 ½ cups fat-free, lower-sodium chicken broth
  • 1 ½ cups dried chickpeas (garbanzo beans)
  • 2 bay leaves
  • 6 cups chopped escarole
  • 1 tablespoon sherry vinegar
  • .38 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper
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