Wednesday, November 24, 2004
Chickpea Soup With Spinach
Yesterday, when I was talking about pickled garlic, I posted a link to Malibu Farms because they sell smoked garlic. I was really intrigued by their site and decided to get some for myself to try out. Well, let me tell you, its REALLY amazing stuff! It has the most complex flavor. I ate a bit of it on crackers, but was half way through making a batch of this soup when I was inspired to add some in. The garlic and the smoky paprika gave it a whole new depth. I make this soup all the time (sometimes using that last bit of hummus to thicken it up) but that garlic really added something special. Here is the recipe in case you want to try too! Enjoy!
2 1/2 cups cooked chickpeas (2 cans worth)
3 cups vegetable or chicken broth
1 cup water
4 tablespoons olive oil
2 large onions, sliced
6 cloves garlic, sliced thin (Smoked if you can get it. Roasted garlic puree is good too.)
1 tablespoon (smoky) paprika
Salt and pepper
1 pound fresh spinach, coarsely chopped
1 bunch parsley, coarsely chopped
Puree half the chickpeas with some of the broth until smooth and set aside.
In a large soup pot, heat the oil over a medium-high flame. Add the onions and a pinch of salt and cook until soft and brown (at least 20 minutes). Add the garlic and some more salt and pepper towards the end of the cooking.
Add the stock, chickpea puree, whole chickpeas, paprika, broth and water to the pot and stir. Adjust seasoning. When the soup comes to a boil add the spinach and parsley. Reduce heat to low and allow the soup to simmer for 5-10 minutes or until the spinach is wilted.
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