Ingredients:
1 1/2 cups dried chick peas, soaked overnight
1 tablespoon olive oil
4 cloves garlic, minced
1 Spanish onion, coarsely chopped
6 cups water
2 large carrots, cut into half inch slices
2 stalks celery, cut into half inch slices
1 1/2 teaspoons dried oregano
2 bay leaves
1/4 teaspoon red pepper flakes
1/2 pound greens (chard,  kale, or collards)
2 teaspoons salt
Instructions:
Drain the chick peas and discard any loose skins. Set aside. Heat oil in a large soup pot and sauté the garlic and leek for 1 minute, stirring frequently. Add the water, chick peas, carrots, celery, oregano, rosemary, and bay leaves. Boil for 1 1/2 hours. Remove bay leaves and stir in the greens and salt. Gently simmer, uncovered, until the greens are cooked until very soft, about 5 minutes for Beet Greens and chard, and about 12 minutes for Escarole and Kale. Blend in batches and add back to the pot. For less Garlic taste one can reduce or eliminate the garlic used.