CHICKPEA AND SPINACH SOUP Source: Food of Spain and Portugal by Elizabeth Lambert Ortiz3 cloves garlic, chopped 3 medium onions, chopped 5 tablespoons olive oil, divided use 2 medium potatoes, chopped 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh cilantro 1 teaspoon marjoram 1 quart chicken broth 2 cans chickpeas, drained 1 pound fresh spinach, washed, chopped 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper 2 tablespoons cider vinegar Saute onions and garlic in 3 tablespoons of the olive oil for 10 minutes. Add potatoes and stir fry for 5 minutes. Add parsley, cilantro and marjoram; simmer 10 minutes. Add broth and chick peas; cook 20 minutes. Add spinach and the remaining 2 tablespoons olive oil and simmer for 3 minutes. Add salt, pepper and vinegar, simmer for 5 minutes; Serve this way, or soup can be pureed in batches and then served. Servings: 4
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