"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chickpea Soup with Spinach Recipe

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This recipe for Chickpea Soup with Spinach, by , is from Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Claudia Genovese-Smith
Added: Thursday, September 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Olive oil cooking spray
2 medium onions, chopped
3 cloves garlic, chopped
2 cups (12 oz/360 g) peeled and coarsely chopped new potatoes
1 teaspoon dried marjoram
1/2 teaspoon dried thyme leaves
1 bay leaf
1 bag dried chickpeas, sorted and rinsed, soaked overnight and drained,
4 cups (32 oz/960 ml) vegetable broth
6 ounces (180 g) trimmed and chopped fresh spinach leaves
1/2 teaspoon freshly ground black pepper
Hot pepper vinegar, optional

Directions:
Directions:
1 Spray a large saucepan with cooking spray and place over medium-low heat. Add onions and garlic, and cook, stirring often, until light brown and soft, about 10 minutes.
2 Add potatoes, marjoram, thyme and bay leaf to the saucepan. Cook 5 minutes, stirring occasionally. Stir in chickpeas and broth and bring to a boil. Cover, lower the heat to medium-low and simmer for 25 minutes. Remove the pan from heat and let cool slightly.
3 Remove the bay leaf. In the food processor or blender, process the soup until smooth, working in batches.
4 Return the soup to the saucepan and bring to a simmer. Stir sausage, spinach and pepper into soup. Cover and simmer for 15 to 20 minutes; stir often to prevent the soup from sticking to the bottom of the pan.
5 Ladle the soup into bowls. Stir in hot pepper vinegar, if desired.

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
I like to leave some chickpeas whole so that there is more texture to the soup.

 

 

 

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