Chickpea Soup With Spinach (Potje De Garbanzo Con Acelga)

Bayhill's Note:

Posted for Zaar World Tour - Norway. I have not tried this recipe. Prep time includes soaking time for peas.

• Total Time: 14 hrs 40 mins
• Prep Time: 13 hrs
• Cook Time: 1 hrs 40 mins

Ingredients:

Servings: 4

• 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.

Reviews

[Sweet Diva]

Very good soup - I did add a little lemon juice as suggested by AmandaInOz. Thanks for posting made for Aussie/NZ Recipe Swap #20.

[AmandaInOz]

Very nice, rich flavour! This is really more of a stew than a soup. If you want a soup you'll need to at least halve the spinach. We enjoyed it as is but felt that a little lemon juice would have really lifted the tomato flavour. Using dried chickpeas, rather than canned, is also a must. Hearty and filling. Thanks Bayhill!