Chickpea Soup With Spinach (Potje De Garbanzo Con Acelga)

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

• Ready In: 14 hrs 40 mins
• Serves: 4

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.