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The Project: Soup with winter greens and chickpeas

March 25, 2011 |  7:49 am

  Rain, rain, go away.

Hmmm. That didn't seem to work. But this might help you forget all about the rain that's ahead of us this wekend.

Each Friday, we post a recipe from the L.A. Times Test Kitchen archives that's perfect for weekend cooking. And this recipe is perfect for rainy weekend cooking: A hearty soup made with winter greens and chickpeas.

Watch this video: Times Food Editor Russ Parsons shows you how easy it is to make. The total cooking time is about 90 minutes. But most of that is hands-off cooking as your soup simmers away on the stove. That means you can cuddle up on the couch with a furry blanket and rip through that backlog on the DVR.

If you try this recipe, we want to know about it. Upload your photos of the finished dish here


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