1 c  Chopped onion

      1 tb Minced garlic

  1 1/2 ts Minced fresh thyme (or 1/2

        ts Dried thyme)
  1 1/2 ts Minced fresh oregano (or 1/2

        ts Dried oregano)
      8 c  Coarsely chopped escarole

           Leaves
  2 1/2 c  Cooked chickpeas (or 1 1/4

           Dried chickpeas, soaked
           -
    1/4 c  Uncooked brown rice

      1 c  Frozen or canned corn

           Kernels
      2 tb Tomato paste

      2    Tabelspoons lemon juice

  1 1/2 ts Salt

    1/4 ts Tobasco sauce

           Black pepper
           Overnight in refrigerator)
  In a 6 to 8 quart pot heat 1/2 cup water till simmering, add onion, garlic,
  thyme and oregano and cook until onion is wilted.  Add escarole, chickpeas,
  rice and 10 cups of water or vegetable stock, cover and bring to a boil.
  Reduce heat and simmer for 30 minutes.  Stir in corn, tomato paste and
  lemon juice and return to a boil.  Reduce heat, cover and simmer 30
  minutes.  Add salt and tobasco sauce and black pepper to taste.