Spinach and Chickpea Soup

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Potaje de Espinacas y Garbanzos -Spinach and Chickpea Soup

 

Recipe By :Diane Seed's Mediterranean Dishes

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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11 ounces dry chickpeas

1 bay leaf

1 small head garlic or 1/2 large head garlic

1 large onion -- peeled and quartered

1 lb 2 oz spinach leaves -- washed

salt and either cayenne or freshly ground

black pepper

2 tablespoons extra-virgin olive oil

2 cloves garlic -- chopped

1 thick slice stale white bread -- crumbled

2 teaspoons chopped fresh parsley

1 teaspoon ground cumin (optional0

 

Soak the chick peas (garbanzos) overnight in cold water. Drain and place in a

pan with enough cold water to cover. Add the bay leaf, the unpeeled garlic, and

the onion. Bring to a boil, cover and simmer for about 1 hour until the chick

peas are tender.

Cook the spinach in a separate pan, using just the water trapped in the leaves

after washing, with a little added salt. Drain and reserve.

Heat the oil and gently fry the 2 cloves of chopped garlic with the bread and

parsley. Remove and blend to a smooth paste with a little of the chick pea

cooking water.

Remove and discard the head of garlic, bay leaf, and onion segments cooked with

the chickpeas. Stir in the spinach and gradually mix in the garlic and bread

paste. Cover and simmer for 10 minutes. Season to taske with cumin (if using),

salt, and pepper and serve.

This is a wonderful combination that used to be eaten during Lent, when the

Church decreed a meatless diet. Today, in a more relaxed era, this thick broth

is enjoyed for its flavour, and the same mixture is often reduced and served as

a thick dip for tapas.

 

 

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Per serving: 293 Calories (kcal); 27g Total Fat; (81% calories from fat); 2g

Protein; 12g Carbohydrate; 0mg Cholesterol; 14mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0