Ben Evert.com

Makes 6 servings, 1 1/2 cups each

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 tablespoon extra-virgin olive oil
2 large sweet onions, sliced
2 cups chopped spring onions or leeks, whites and light green parts only
2 tablespoons chopped garlic
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/4 cup dry sherry (see Ingredient Note)
1/2 teaspoon freshly ground pepper
3 14-ounce cans reduced-sodium beef broth
1 15-ounce can chickpeas, rinsed
1/4 cup minced fresh chives or scallions
6 slices whole-wheat country bread
1 cup shredded Gruyère or fontina cheese

1. Heat oil in a large saucepan over medium-high heat. Add sweet onions and stir to coat. Cover, reduce heat to medium and cook, stirring often, until softened and starting to brown, 6 to 8 minutes. Add spring onions (or leeks), garlic and thyme and cook, uncovered, stirring often, until starting to soften, 3 to 4 minutes.

2. Stir in sherry and pepper; increase heat to medium-high and bring to a simmer. Cook, stirring often, until most of the liquid has evaporated, 1 to 2 minutes. Stir in broth and chickpeas and bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes. Remove from the heat and stir in chives (or scallions).

3. Meanwhile, toast bread and divide it among 6 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.

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