Chickpea Soup With Spinach (Potje De Garbanzo Con Acelga) |
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Prep Time: 780 Minutes Cook Time: 0 Minutes |
Ready In: 780 Minutes Servings: 4 |
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I have not tried this recipe. Prep time includes soaking time for peas. Ingredients:
1 cup dried garbanzo beans |
6 cups water, enough to cover beans |
2 medium tomatoes, whole |
1 onion, cut into quarters |
4 garlic cloves, cut into halves |
1 teaspoon sweet paprika |
1 teaspoon salt |
1 bay leaf |
1 1/2 lbs fresh spinach |
2 tablespoons olive oil |
2 tablespoons white wine |
2 tablespoons fresh parsley, chopped |
Directions:
1. Soak beans in enough cold water to cover for 12 hours; drain well.
2. In a large saucepan, combine soaked beans and 3-1/2 cups fresh water; bring to a boil. Add whole tomatoes, onion, garlic, paprika, salt and bay leaf. Cover and cook over low heat 1-1/4 hours.
3. Rinse spinach well to remove any dirt or sand; place damp spinach in a large saucepan. Do NOT add water. Cover and cook 2 minutes. Drain well; chop spinach. Remove onion quarters, tomatoes, garlic and 1 Tablespoon cooked beans from the saucepan. Discard tomato skins. Press mixture through a sieve or puree in a blender or food processor.
4. Heat oil in a small skillet; add pureed mixture. Cook 2 to 3 minutes; return to soup in the saucepan. Stir in wine and chopped cooked spinach; simmer 10 minutes. Remove bay leaf. Pour into a tureen or serve in individual bowls. Garnish with parsley.
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