Thursday, October 14, 2010

Chickpea with Spinach Soup

modified from Food and Wine Cookbook 2001, serves 8

4 c. cooked chickpeas (garbanzo beans)
1/4 c. olive oil
2-3 scallions with greens, chopped
3-6 garlic scapes, chopped
2 bay leaves
1/2 t. red pepper flakes
1-2 quarts water or vegetable broth or soup stock
1/2 lb. spinach, chopped - (your share spinach stems are tender!)
salt to taste
2 T. fresh seasonal herbs - optional but tasty - maybe the basil?

Heat olive oil and saute chopped scallions over medium heat, stirring occasionally, until soft. Add garlic, bay leaves, salt, red pepper flakes and cook for two minutes. Add the water or broth and bring to boil. Add the chickpeas and cook over medium heat until very tender, about ten minutes or more. Remove the bay leaves. Add the spinach and cook a few minutes to wilt. Puree with a hand-held blender in the saucepan or in batches in the blender or food processor. Add salt and pepper to taste.

Notes: Using two quarts of liquid made a thin soup. Reduce liquid or thicken with cooked grains or a roux.

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