Kurdish Beetroot And Spinach Soup With Spiced Chickpeas Recipes

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SPINACH AND CHICKPEA SOUP



Spinach and Chickpea Soup image

Categories     Spinach     Chickpea     Simmer     Boil

Yield makes 4 servings

Number Of Ingredients 8

1/2 pound dried chickpeas or about 2 cups cooked
1/4 cup extra virgin olive oil
1 large onion, chopped
3 garlic cloves, finely chopped
Salt and black pepper to taste
1 quart beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water
1 pound fresh spinach, trimmed and coarsely chopped
Chopped fresh parsley leaves for garnish

Steps:

  • If time allows, soak the chickpeas for several hours or overnight in water to cover. (If it does not, boil them for 2 minutes, then soak for 2 hours; or just start cooking them, unsoaked.) Place in a pot with fresh water to cover by at least 2 inches. Bring to a boil, turn down the heat, and simmer, covered, for at least 1 hour or until tender.
  • Put half of the oil in a deep skillet or casserole and turn the heat to medium-high. A minute later, add the onion, garlic, a large pinch of salt, and some pepper. Cook, stirring occasionally, until the onion softens and begins to brown, about 10 minutes. Reduce the heat to medium-low.
  • Add the stock, stir, and adjust the heat so the mixture simmers. Add the spinach, stir, and continue to cook while you proceed.
  • When the chickpeas are tender, remove them from the heat and drain them, reserving their cooking water. Puree half of the chickpeas, using a food mill, an immersion blender, or an upright blender, adding enough of the reserved cooking water to keep the mixture moving smoothly. (Take care when pureeing hot liquid; it's best, if you have the time, to let the mixture cool to room temperature before pureeing. You may need to work in batches.)
  • Transfer the puree to the casserole containing the spinach, along with the remaining chickpeas. Cook for a few minutes longer, taste and adjust the seasonings, then garnish with parsley and serve.

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