1 tsp. Olive Oil 5 mL
¼ large Spanish Onion ~ diced ¼ large
1 clove Garlic ~ minced 1 clove
1 tsp. Thyme ~ chopped 5 mL
1 tsp. Oregano ~ chopped 5 mL

4½ cups Chicken Stock 1.125 L
¼ cup Tomato Paste 60 mL
½ Tbsp. Lemon Juice 8 mL

3 cups Chick Peas ~ strained and rinsed 750 mL
1 cup Corn Niblets 250 mL
1 cup White Rice ~ pre-cooked 250 mL

½ head Escarole ~ chopped ½ head
Black pepper
½ tsp. Salt 2 mL

Here’s How!

Sauté the onion in olive oil on medium heat without color until translucent. Add garlic, thyme and oregano and continue cooking for about 2 minutes.

Add chicken stock, tomato paste and lemon juice and simmer for 5 minutes.

Add the chick peas, corn niblets and cooked rice and continue to simmer for 5 minutes.

Add the escarole, simmer for 2 minutes, adjust seasonings and serve.