CHICKPEA AND SPINACH SOUP
Source: Food of Spain and Portugal by Elizabeth Lambert Ortiz

3 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