Vegan: Bouillabaisse Of Spinach, Potatoes, Chickpeas, And Saffron

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* Exported from MasterCook *

 

Bouillabaisse Of Spinach, Potatoes, Chickpeas, And Saffron

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 50

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Potatoes

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

1 cup chopped onion

3 garlic cloves -- finely chopped

3 cups vegetable broth

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned

1/2 cup dry white wine

1 pound spinach with stems -- washed

and stems discarded

OR 10-ounce bag fresh ready-washed

spinach leaves

cut into 1/4-inch-wide strips

1 1/2 pounds boiling potatoes

preferably red-skinned -- unpeeled

cut into 1-inch pieces

1 bay leaf

Salt and freshly ground black pepper -- to taste

1/8 teaspoon powdered saffron

OR 1/2 teaspoon curry powder -- or to taste

2 cups cooked chickpeas

OR 19-ounces canned chickpeas -- drained and rinsed

4 thick peasant-style bread slices -- lightly toasted

(optional)

 

MAKES 4 SERVINGS

 

Bouillabaisse, which roughly translates into " boiling hard without

stopping, " is a French term applied to a whole family of soups and stews

whose ingredients often bear little resemblance to the fish extravaganza so

popular in American restaurants. Variations of this simple - and less

costly - spinach and potato bouillabaisse are more likely to be prepared in

home kitchens throughout Provence and Brittany, particularly during winter

when it's too cold to fish. The Bretons, with a nod to their longtime

trading partner, India, typically replace the saffron from Spain with curry

powder - either way, the results are equally delicious.

 

In a medium stockpot, heat the oil over medium heat. Add the onion and

cook, stirring, until lightly browned and fragrant, 5 to 7 minutes. Add

the garlic and cook, stirring constantly for 1 minute. Add the broth and

wine; bring to a boil over high heat, stirring and scraping the bottom of

the pot to loosen any browned bits. Add half the spinach, the potatoes,

bay leaf, salt, and pepper; return to a boil. Reduce the heat to medium

and cook, uncovered, until the potatoes are just tender throughout, 12 to

15 minutes.

 

Stir in the saffron. Add the chickpeas and remaining spinach, stirring

well to combine. Bring to a boil over high heat. Immediately remove from

the heat, cover, and let stand for 3 minutes, Remove and discard the bay

leaf if using, place a toasted bread slice in the bottom of each of 4

serving bowls. Using a slotted spoon, divide the vegetables evenly among

the bowls. Ladle in the broth and serve at once.

 

Advance Preparation: The soup can be held, covered, over very low heat for

one hour before serving, but the spinach will lose its bright green

color. The soup can be stored, covered, in the refrigerator for up to

three days. Reheat over low heat.

 

PER SERVING: Calories 388, Protein 21g, Total Fat 9 g, Saturated Fat 1g,

Cholesterol 0 mg, Carbohydrate 54 g, Dietary Fiber 7g, Sodium 461 mg

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