Chickpea soup With Spinach

May 19, 2004
Recipe: Chickpea Soup With Spinach

ime: At least 2 hours (far less with precooked or canned chickpeas)

1/2 pound dried chickpeas, or about 2 1/2 cups cooked
4 tablespoons extra virgin olive oil
2 large onions, sliced
Salt and pepper
1 pound fresh spinach, coarsely chopped.

1. If time allows, soak dried chickpeas several hours or overnight in water to cover. If not, boil them for 2 minutes, and soak 2 hours, or just start cooking them, unsoaked. Place in a pot with fresh water to cover by at least 2 inches. Bring to a boil, turn down heat and simmer, covered, at least 1 hour, or until tender.

2. Put oil in deep skillet or casserole, and turn heat to medium-high. A minute later, add onions, a large pinch of salt and some pepper. Cook, adjusting heat as necessary so onions soften rather than crisp. Stir occasionally, and cook until onions become very soft and quite brown, at least 20 minutes.

3. When chickpeas are tender, remove from heat, and drain, reserving their cooking water. Purée half the chickpeas in food mill, immersion blender or upright blender, adding enough of the reserved cooking water (or fresh water) to keep mixture moving smoothly. (Use care when puréeing hot liquid. If you have time, let mixture cool to room temperature first.)

4. Return purée to pot along with remaining chickpeas, plus whatever chickpea cooking liquid remains, along with enough water to make 4 cups. Stir, adjusting heat so mixture simmers. Add spinach, and stir. When spinach is tender, after 5 to 10 minutes, taste, and adjust seasoning. Then serve.

Yield: 4 servings.