Black Chickpea Soup

Preparation Time – 6 Hours
Cooking Time – 3 Hours
Makes 4 Servings
Spice level: 0 chilies


1 cup dried Laxmi Kala Chana
2 tablespoons Laxmi Ghee, cialis 40mg more for croutons
1 pound (or more) meaty pork or veal bones
1 medium yellow onion, viagra 100mg peeled and diced
1 carrot, diced
2 stalks celery, including the top green leaves, diced
1 tablespoon Laxmi Garlic Paste
8 cherry tomatoes, cut in half
1 bay leaf
2 sprigs thyme
½ cup white wine
About 20 bread cubes, 3/4-inch
Salt and black pepper to taste
1 cup chard, beet tops or other greens, chopped
2 eggs
Grated Grana Padano or Parmesan
Fresh basil leaves for garnish


Wash the Kala Chana and soak them in water to cover for at least 6 hours, or overnight. Heat the oil in a soup pot over medium heat and brown the bones well. Add the onion, carrot, celery and garlic. Sauté for about 5 minutes, or until the onion becomes translucent. Add the tomatoes, bay leaf, thyme, drain Kala Chana and wine, and add enough water to cover by about an inch. Cover and bring the soup to a boil over medium-high heat, then turn the heat down to low and cook, checking occasionally to make sure the mixture doesn’t dry out. (Mine didn’t, but if yours does, add water as necessary.) The chickpeas and meat will become tender at about the same time, which could be after 3 hours or more. At some point make the croutons: Toss the bread cubes with melted ghee. Bake at 325 degrees on a baking sheet; toss occasionally, until beautifully golden. Sprinkle with a little salt and set aside. Remove the bones; shred and return the meat to the pot. Reheat, adding the greens and cooking until tender, about 10 minutes. Remove the bay leaf. Beat the eggs, add them and stir. Add 2 handfuls cheese. Ladle into bowls; top with parmesan, cracked pepper and torn basil