Andalusian Chickpea And Spinach Soup Food

ANDALUSIAN CHICKPEA AND SPINACH SOUP

Steps:

• Drain the chickpeas and combine with 1 quart fresh water in a large saucepan. Bring to a boil, reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until tender, 30 minutes to an hour.
• Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
• Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
• Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.

GARLIC, SPINACH, AND CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
• Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
• In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
• Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

ANDALUSIAN SPINACH

Steps:

• Wash spinach; remove large stems; do not dry; transfer to a Dutch oven; cover and cook over medium heat, stirring several times, until spinach has wilted, about 5 minutes, drain.
• Heat oil in a medium-sized skillet over medium heat; add garlic, cook until soft, stirring often, about 10 minutes.
• Remove garlic from oil and set aside.
• Add bread to oil; cook until browned on both sides, about 3 minutes; drain on paper towels.
• Combine garlic and half of the toast triangles in a food processor fitted with a metal blade; puree.
• Return bread mixture to pan, stir in paprika and cumin; add spinach and chickpeas; cook over medium heat, stirring often, until heated through, about 5 minutes; season with a few drops of vinegar and salt and pepper to taste.
• Add additional water if mixture becomes too dry.
• Place mixture in a warmed serving dish and garnish with remaining toast triangles.

SPINACH AND CHICKPEA SOUP

Steps:

• In a heavy soup pot over medium heat, warm the olive oil. Add the onion and saute, stirring frequently, until wilted but not browned, 3-4 minutes. Add the garlic and stir briefly. Add the tomatoes, raise the heat to medium high, and cook, stirring occasionally, until the tomatoes start breaking down to form a sauce, about 10 minutes.
• Add the chickpeas, water and broth to the pot and bring to a simmer over medium-high heat. Cook uncovered, adjusting the heat as necessary to maintain a simmer, until the vegetables are tender and the flavors have blended, 30 - 45 minutes. Turn off heat, add spinach, and cover until ready to use. The soup will be brothy and chunky. Season to taste with salt and pepper. Ladle into shallow bowls and serve.