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Chickpea, Onion, Red Chili Pepper, Olive, Tomato and Nettle Soup

Serves 4-6
For those who love soup as much as I do, here is a hearty one to make.  Fresh, red chili pepper adds spice and warmth, which is perfect on a cool winter evening.  If you cannot find nettles in your local area, substitute with fresh, flat-leaf parsley. 
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Ingredients
  

  • 1 cup fresh nettles
  • 1 15.5- ounce can chickpeas (garbanzo beans), drained and rinsed
  • 1/4 cup extra-virgin olive oil
  • 2 medium yellow onions , thinly sliced
  • 3 garlic cloves , chopped
  • 1 fresh red chili pepper , chopped, plus additional for serving
  • 1 28- ounce can whole peeled tomatoes , with their juices
  • 1 cup black olives , pitted and halved
  • 1 1/2 cups water
  • Salt and freshly ground black pepper

Instructions
 

  • Making sure to wear a pair of gloves, remove the nettle leaves from the stems.  Wash, drain and coarsely chop.  Set aside.
  • Heat the olive oil in a large pot over low heat.  Add the onions, garlic and chili pepper and cook for about 5-6 minutes, stirring occasionally.  Increase the heat to medium-high and add the tomatoes, olives, and water.  Season with salt and black pepper.  Cook for about 10 minutes.  Stir in the nettles and cook for 10-15 minutes longer.
  • Divide the soup into individual bowls.  Drizzle with a little olive oil over the top and a sprinkle of chili pepper.  Serve immediately.